A good way to use up leftover greens, or a good excuse to cook up some greens. The recipe calls for bitter greens, such as rapini or mustard greens.

2 c greens, such as rapini, washed and trimmed
4 eggs
2 T grated romano cheese
salt and pepper. to taste
2 T olive oil

1. Saute or steam greens, if necessary. Drain and cool, then chop up. Or chop up the leftover greens.

2. In a large bowl, whisk the eggs, cheese and salt and pepper. Stir in the greens.

3, Heat the oil in a large skillet over medium heat. Scoop up a heaping tablespoon of the mixture and place it in the pan. Flatten the mixture with a spoon into a small pancake. Repeat with the remaining mixture. Cook one side of the cakes until lightly browned, about two minutes, then turn over with a spatula and cook the other side until browned and cooked through.


4. Use larger amounts of mixture, such as 1/4 c. The cook time will be longer.

5. Serve hot or at room temperature.