Samin is the author of Ciao Samin and teaches Home Ec at 18 Reasons. She is not actually crazy, that’s just the name of the dish!
This herb- and green-laden egg dish is a delicious celebration of spring. Serve it for Saint Patrick’s Day or on March 21 to celebrate Persian New Year. All that green goodness is a harbinger of health for the year to come. And if you’re looking for spring cooking guidance, check out our upcoming classes on spring fermentation, Easter & Passover menus, and more!
1 large spring onion or two small ones, sliced
1 lb greens (nettles or spinach or a mixture of the two work well), blanched and chopped
1 bunch mint, chopped
1 bunch cilantro, chopped
salt to taste
Heat a good amount (2 Tbsp) olive oil gently in a cast-iron pan. Add onions over medium heat, salt well, and cook 5 minutes until tender and translucent. Let cool slightly.
Meanwhile, beat eggs in large bowl. Add blanched and chopped greens and the herbs. It will seem like a ridiculous amount of greens, but that is the point. Add the cooled onions and more salt and mix well.
Re-heat pan over medium-high heat. Add egg mixtures and let cook 7-10 minutes until almost completely set. The middle will still be damp. Don’t let the bottom burn and adjust heat accordingly. When kuku is almost completely set you can either slide it onto a plate and then flip it back into the pan to cook the top for 2-3 minutes or you can slide the whole pan unto the pre-heated oven and cook it for 2-3 minutes until set but not too firm.
Serves 8. Kuku is amazing the next day for lunch.