I have a beautiful row of rainbow chard this year. Problem with that is then you have to figure out new ways to cook it.
In my quest I came across this recipe for Swiss Chard Pie from Martha Stewart. I adapted it just slightly and I must say I was a little skeptical but was very impressed with the outcome.
The original recipe also says it freezes very well which I am a fan of for an easy dinner in a pinch.
Olive Oil Crust:
1 c. whole wheat flour
1 1/2 c. white flour
1/2c. cold water
1/3c. olive oil
3/4tsp salt
Put the flours and salt in a large bowl add olive oil and water and mix together with a fork. Then knead for a minute to combine everything and wrap in plastic to rest for 30 mins. It is very easy to work with after it rests.
Filling:
1/2-3/4 c. chopped onion
4cloves garlic chopped
1 huge bag of swiss chard chopped separating the stems from the leafs (Martha calls for 2 lbs)
3/4tsp red pepper flakes
salt and pepper
1/3c Parmesan
1/4c feta cheese
zest of one large lemon
1tbs fresh lemon juice
1 egg yolk +1tbs water
Cook onion and garlic in tbs oil until it starts to soften, then add swiss chard stems and red pepper flakes and cook for 2 mins more then add the leaves and salt and pepper and put a lid on it over medium heat for 4mins, remove the lid and continue cooking for 2 more mins until leaves are soft. Put in a colander to cool and press as much liquid out as you can. Meanwhile combine cheese and lemon zest in a bowl then add swiss chard mixture and lemon juice and mix well.
Roll out 2/3 of the dough to fit a deep dish pie plate or a 9inch cake pan, pour in chard mixture and roll remaining dough for the top. Crimp edges and cut several slits in the top and brush with egg yolk, cook at 400 for 40-45mins. Until golden brown.
If your going to freeze- stick uncooked pie in freezer and to cook preheat to 400 and cook for 1 1/2 hours
I loved it and I was also pleased with the crust however next time I think I will sprinkle some Parmesan and pepper on it.
In my quest I came across this recipe for Swiss Chard Pie from Martha Stewart. I adapted it just slightly and I must say I was a little skeptical but was very impressed with the outcome.
The original recipe also says it freezes very well which I am a fan of for an easy dinner in a pinch.
Olive Oil Crust:
1 c. whole wheat flour
1 1/2 c. white flour
1/2c. cold water
1/3c. olive oil
3/4tsp salt
Put the flours and salt in a large bowl add olive oil and water and mix together with a fork. Then knead for a minute to combine everything and wrap in plastic to rest for 30 mins. It is very easy to work with after it rests.
Filling:
1/2-3/4 c. chopped onion
4cloves garlic chopped
1 huge bag of swiss chard chopped separating the stems from the leafs (Martha calls for 2 lbs)
3/4tsp red pepper flakes
salt and pepper
1/3c Parmesan
1/4c feta cheese
zest of one large lemon
1tbs fresh lemon juice
1 egg yolk +1tbs water
Cook onion and garlic in tbs oil until it starts to soften, then add swiss chard stems and red pepper flakes and cook for 2 mins more then add the leaves and salt and pepper and put a lid on it over medium heat for 4mins, remove the lid and continue cooking for 2 more mins until leaves are soft. Put in a colander to cool and press as much liquid out as you can. Meanwhile combine cheese and lemon zest in a bowl then add swiss chard mixture and lemon juice and mix well.
Roll out 2/3 of the dough to fit a deep dish pie plate or a 9inch cake pan, pour in chard mixture and roll remaining dough for the top. Crimp edges and cut several slits in the top and brush with egg yolk, cook at 400 for 40-45mins. Until golden brown.
If your going to freeze- stick uncooked pie in freezer and to cook preheat to 400 and cook for 1 1/2 hours
I loved it and I was also pleased with the crust however next time I think I will sprinkle some Parmesan and pepper on it.
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