I am starting to think that I need to go back to school to learn about my greens. I actually considered myself an expert when it came to food, until I realized how little I knew about the leafy green vegetable. Just take kale for instance, I had no idea how many variations there were of just kale! My new market basket has really humbled me…
So each week we get at least 4 or 5 different leafy green vegetables, and usually there is one or two recipes in the box on how to use them. My problem is that I can’t even tell the difference between the greens to know which ones to use! So – the other week I got a recipe card for the Italian Bietole Chard Tart. It sounded amazing, and I thought it would be a great way for the girls to eat these nutrient rich vegetables. My favorite part about this tart was there was no crust to make. You basically make a crust out of the bread crumbs and the cheese. Yum.
So, I looked over the greens in the box that week, but I had no idea which one was the chard – we even brought them over to our neighbors (who I really consider to be an expert), and even he wasn’t sure what they were. So, after staring at them for about 30 minutes, I just closed my eyes and chose one. I couldn’t let this go on any further – and seriously, what is the worst thing that can happen, that we eat a different green? I take this cooking thing way too seriously.
Whatever green I ended up using – it was perfect in the tart. I don’t actually think it was the chard because I didn’t have to cook it nearly as long as the recipe said, but it was perfect anyway. The girls even liked it, score! The next morning, I warmed it up for breakfast – what a treat – nutritious and delicious. It doesn’t get any better than this – leafy greens roulette – I can’t wait to play again this week…
- 2 pounds Swiss chard, washed and dried
- 4 tablespoons olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- ¼ cup fresh parsley, chopped
- 3 large eggs
- 1 cup grated Parmigiano-Reggiano cheese
- 1 cup bread crumbs
- Sea salt and fresh ground pepper
Preheat the oven to 350°. Bring 8 quarts water to a rolling boil and add 2 tablespoons salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.
In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.
Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.
Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.
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