New to Chinese greens? Start with a familiar frittata and use pungent Chinese chives to add a hearty, sweet onion flavour.

Ingredients

• 750 grams orange-fleshed kumara, peeled
• 2 red onions, peeled and thickly sliced
• 1 tablespoon minced garlic
• 2 cups broccoli florets, blanched
• ½ cup semi-dried tomatoes in oil, well-drained
• ¼ cup finely chopped Chinese chives
• 6-8 eggs
• 1 cup cream or light cream
• 1½ cups grated gruyere cheese
• 1-2 teasoons prepared mustard (optional)

Method

1. Preheat the oven to 180ºC. Cut the kumara into 2-3cm pieces and boil in salted water until just tender. Drain well.
2. Heat a good dash of oil in an ovenproof frying pan and cook the onions until tender. Add the garlic and cook a further minute. Toss in the kumara, broccoli, semi-dried tomatoes and chives.
3. Beat together the eggs, cream and cheese and season well with salt and pepper, and mustard if using. Pour over the vegetables and cook over a moderate heat for about 2-3 minutes.
4. Transfer to the preheated oven for 25-35 minutes until the frittata is well risen and golden. Serve in slices accompanied by salad greens in summer.

Cooks Tips

Like all green leafy vegetables, Asian greens are highly perishable, so handle with extreme care. They are best bought as required. Sprinkle or spray with a little water to keep fresh in the vege bin in the fridge.