A little recipe from Hubby's Italian Grandmother. You can also substitute spinach for the chard.
Chard Torte
You'll need a pretty heft helping of fresh chard. Chop up enough chard to give you approximately 3 to 4 cups after cooking. Do a quick saute in a bit of olive oil to wilt the chard. This isn't in the recipe, but you could add a little garlic to the saute if desired. Let the cooked chard cool. Squeeze as much liquid as possible from the chard before adding to your mixture. If you need to use frozen chard/spinach, two packages are suggested.
1/2 cup cooked and cooled rice
1 pint cottage cheese
6 eggs
1/4 cup grated parmesan
2 to 3 tablespoons olive oil (for greasing the baking pan)
Mix 4 of the eggs and the rest of the ingredients together (minus the olive oil). Add a dash of salt if you like, but remember the parmesan adds some salt.
Pour into a greased 9" x 13" baking pan. Beat the remaining two eggs and brush across the top of your mixture. Bake at 350 for about an hour, or until center is set and the top starts to get golden. Cut into squares, serve hot or cold.
Kids love it! Well, at least the pickiest eater on the planet (Kidlet) loves it!
And by the way, my CSA rules the school. The photo displays a selection of what we received. It makes me glad I decided to dive back into the world of CSAs as my last go round was ok, but nothing like this. Everything was picked that morning, cleaned, neatly bagged and tagged if it was something more unusual (turnip greens), and delivered to my (work) door. I'm in love.
3 comments:
yum. can't wait til i have an oven...!
Wow! That looks really fantastic and worth every penny. Sounds like a yummy recipe too!
Wow, so awesome! you are so lucky. That recipe sounds heavenly and I am so trying it! If we had a CSA it would not have all that stuff in it...it stopped snowing a few weeks ago and since then it has been raining. Sigh! I am so tired of rain.......
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