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• Butter or oil – 2 tablespoons
• 2 bunches of chard –stripped
• 1 large leek
• Scallions, chopped – 1 bunch
• Parsley, chopped – 1 bunch
• Cilantro, chopped – 1/2 bunch
• Dill, chopped – 1/2 bunch
• Eggs – 8
• Turmeric – 1 teaspoon
• Salt – 1/2 teaspoon
• Pepper – 1/4 teaspoon

1. Preheat oven to 350°F. Heat the butter or oil in an ovenproof sauté pan or skillet over medium flame. Cook the chard leaves and squeeze out the liquid. Cook the chopped chard stems and leeks, and add to the greens. Add scallions, parsley, cilantro and dill and sauté until the herbs are cooked down somewhat, around 2 to 3 minutes. Remove from the pan and set aside to cool. Wipe the pan clean with a paper towel.
2. Let the mixture cool a bit, then use your hands to mix everything up evenly. Taste and season generously with salt, knowing you’re about to add a bunch of eggs to the mixture.
3. Add the eggs, turmeric, salt and pepper to a large bowl and beat until smooth. Add enough to the cooled herbs and greens to bind it all together. You can cook up a little test piece of kuku and adjust the salt if needed.
4. Wipe out and reheat your pan over medium-high heat—this is an important step to prevent the kuku from sticking—and add 3 tablespoons butter and 2 tablespoons olive oil, then stir to combine. When the butter begins to foam, carefully pack the kuku mixture into the pan.
5. To help the kuku cook evenly, in the first few minutes of cooking, use a rubber spatula to gently pull the edges of the mixture into the center as they set. After about 2 minutes of this, reduce the heat to medium and let the kuku continue to cook without touching it. You’ll know the pan is hot enough as long as the oil is gently bubbling up the sides of the kuku.
6. Because this kuku is so thick, it’ll take a while for the center to set. The key here is not to let the crust burn before the center sets. Peek at the crust by lifting the kuku with a rubber spatula, and if it’s getting too dark too soon, reduce the heat. Rotate the pan a quarter turn every 3 or 4 minutes to ensure even browning. Covering it might be a good idea.
7. After about 10 minutes, when the mixture is set to the point of no longer running and the bottom is golden brown, gather all of your courage and prepare to flip the kuku. First, tip out as much of the cooking fat as you can into a bowl to prevent burning yourself, then flip the kuku onto a pizza pan or the back of a cookie sheet, or into another large frying pan. Add 2 tablespoons olive oil into the hot pan and slide the kuku back in to cook the second side. Cook for another 10 minutes, rotating the pan every 3 or 4 minutes.
8. If something goes awry when you try to flip, don’t freak out! It’s only lunch. Just do your best to flip the kuku, add a little more oil into the pan, and get it back into the pan in one piece.
9. OPTION 1:If you prefer not to flip, then slip the whole pan into the oven and bake until the center is fully set, about 10 to 12 minutes. I like to cook it until it is just set. Check for doneness using a toothpick, or just shake the pan back and forth, looking for a slight jiggle at the top of the kuku. When it’s done, carefully ip it out of the pan onto a plate. Blot away the excess oil. Eat warm, at room temperature, or cold. Kuku makes for amazing leftovers!
10. OPTION 2: Pour the mixture back into the sauté pan and place the pan in the preheated oven. Bake for 20 to 25 minutes, or until the eggs are fully set.
11. Run a knife around the edges of the kookoo and invert onto a serving platter. Cut into wedges and serve hot or cold with a garnish of plain yogurt.

Also called Kuku Sabzi (Persian Herb and Greens Frittata)

from http://www.whats4eats.com/breakfast/kookoo-sabzi-recipe and https://www.splendidtable.org/recipes/kuku-sabzi-persian-herb-and-greens-frittata

tags: low carb, vegetarian