Tuesday, June 30, 2009
Swiss Chard - a rainbow of color
The colorful stalks of swiss chard are a beautiful sight to behold. Whoever coined the term "greens" must have forgotten about this little gem - wow!
Swiss Chard Pie
A recipe from the Boston Globe
1 frozen 9" pie shell
1 bunch swiss chard, leaves and stems separated
3 strips bacon, chopped
1 T veg oil
1 large onion, finely chopped
2 cloves garic, finely chopped
1/4 t nutmeg
1/2 c Parmesan cheese
1. Cook pie crust, covered with tinfoil, 25 minutes at 375. Cool.
2. Chop swiss chard coarsley and add to skillet. Cook over med heat until wilted. Increase heat to high and cook until excess liquid evaporates. Remove from pan.
3. Add bacon to skillet and cook 5 minutes. Add to swiss chard. Wipe pan.
4. Add oil to skillet, add onion, garlic, and finely chopped swiss chard stems. Cover and cook on low for 8 minutes. Stir in swiss chard leaves and bacon. Transfer to pie shell. Set shell on cookie sheet.
5. Combine eggs, nutmeg, cheese, salt and pepper. Pour over veg. Use a spoon to press pie so that it is evenly dispersed in the shell.
6. Bake at 350 for 30 minutes until center is set. Serves 4
I love it so much, I have made this recipe three times this summer! Exchanging ingredients makes for different tastes. Use ham for bacon; shredded parm for grated; garlic scapes for garlic cloves; scallions for onion.
I'm going to create a pie dish solely for this recipe.
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