Collard Bolts

Up until about a week ago, I had never heard of “bolting.” For those of you not intimately aquatinted with the details of plant life, bolting is when the plant stops producing edible leaves and sends up a tall shoot with a flower instead. I got a bunch of collard bolts in my CSA share last week.

This was a good news/bad news situation. On the one hand, getting collard bolts meant I would no longer be getting collard greens, which as I am not a Southerner, I consider to be generally a good thing. On the other hand, what the hell does one do with collard bolts?
Once I tasted them though, the answer was immediately clear. Collards are related to broccoli, and nowhere is this more evident than in the bolt. A collard bolt basically looks and tastes exactly like whatever that stuff in TJ’s is that is labeled broccolini. So I went the easy route and worked it into a frittata along with some feta.
Collard Bolt Frittata
1 bunch collard bolts, cleaned and chopped small
8 eggs
1/2 C cream
1/2 C feta, chopped
salt and pepper to taste
Either steam or saute the bolts until basically soft. In a large bowl, beat the eggs, cream, and salt and pepper.
Heat a large non-stick pan over medium heat. Add bolts to the pan and space evenly. Gently pour egg mixture over the top when the eggs are just beginning to set, add the feta by sprinkling it evenly around the pan.
Heat until the bottom is set. Finish under the broiler for 3 – 5 minutes. Serve immediately.

About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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