This is what I made for lunch today, I found the recipe in a Salon.com article which it turns out was adapted from a Mario Batali recipe...this is definitely one of the best, most amazing things I've ever done with steamed greens...
Swiss chard is extremely versatile, has a mild sweet yet slightly bitter flavor (similar to beets), and has large green leaves with ribs running throughout. The leaves can be smooth or curly and are attached to fleshy, crunchy white, red or yellow celery-like stalks. It is just so pretty!
Swiss chard is an excellent source of vitamins A and C along with calcium and magnesium.
Swiss Chard Tart
4 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced Handful of chopped parsley Salt and freshly ground black pepper 1 cup freshly grated Parmesan cheese 1 cup homemade bread crumbs ( Just put any good wholegrain bread in the food processor.)
Preheat oven to 350 degrees. Bring a large pot of water to boil. Add two tablespoons salt. Fill a large bowl with ice cubes and some cold water. Cut stems off of chard. Toss the leaves into boiling water. You may have to do this in batches. Let wilt in the water for 60 seconds. Remove with a slotted spoon or tongs and place in ice water. With your hands, squeeze out water and place chard on cutting board. In a large saucepan over medium heat, add oil and sliced onions. Cook until golden brown, about 5 minutes. Add garlic and cook for another minute. Add the chard and the parsley and cook for 5 minutes. Remove from heat and let cool. Meanwhile, break eggs in a bowl. Season with salt and pepper. Add ½ cup cheese. Whisk until well mixed. Combine with cooled greens. Lightly grease a 9-inch baking pan and place bread crumbs on the bottom, reserving some for top. Carefully put chard and egg mixture on top of the breadcrumbs. Sprinkle the rest of the cheese and the pine nuts on top. Bake for about an hour or until golden brown. Serve hot or at room temperature.
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