1 teaspoon olive oil
1/2 sweet onion
1/2 bunch swiss chard
2 1/2 cups shredded cheese
1 cup skim milk
Preheat oven to 375 degrees. Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! You can use a Mexican 4 Cheese Blend, Swiss, Cheddar, Cojito, Fontina, or perhaps freshly shaved Parmesan. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Serves 8.
Recipezaar and Columbus Foodie
Swiss chard can be found with white stalks, but also with red stalks or “rainbow” stalks in yellow, orange and purple, too!
1 bunch chard leaves
1/4 teaspoon salt
olive oil, for spraying pan and chard leaves
1/4 cup coarsely grated parmesan cheese
fresh coarse ground black pepper
1. Rip leaves from stems and tear. Parboil or steam until fairly soft. Drain.
2. Spray a non-stick baking dish with olive oil.
3. Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
4. Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
Note from recipe maker:
I made a slight variation: First I cut the stems into smaller pieces and simmered them for about 5 minutes, then added the ripped leaves and simmered a minute or two longer, until everything felt somewhat tender. Then continued as per the directions. At the finish, the cheese is all melty with some chewy or crisp browned pieces. Yum.
(originally posted in the 6-2-09 CSA newsletter)