Monday, July 7, 2014

Ideas for cooking Swiss Chard. One of our CSA clients have me this recipe to share with you all.

Crustless Swiss Chard

Makes 8 medium servings.    
1 tsp. olive oil
1/2 sweet onion 
1/2 bunch Swiss chard or other greens (if using chard, use stems also) (about 2 cups total)
2 1/2 cups shredded cheese (any variety, or a mixture: Swiss, cheddar, parmesan, Monterey, etc.)
4 eggs
1 cup milk (skim or low-fat works fine)
pinch of salt & pepper to taste (optional)  

Preheat oven to 375 degrees.
Wash and dry chard or other greens; chop roughly.
Sauté onion in oil until tender; add greens and sauté only until wilted (do not overcook).
Whisk the eggs; add milk & cheese.  Fold in onion/greens mixture.  Add salt & pepper to taste.

Pour into a pie dish that has been sprayed with nonstick cooking spray.
Bake 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

(Can also be baked in small muffin tins for individual servings; cooking time will be less)

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