Ingredients
- 2 bunches Swiss chard
- 4 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- Handful of chopped parsley
- 3 large eggs
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmesan or Pecorino cheese
- 1 cup homemade bread crumbs (I put day-old sourdough bread in the food processor.)
- ¼ cup pine nuts
Directions
- 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 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 a kitchen spider and place in ice water. With your hands, squeeze out water and place chard on cutting board.
- Roughly chop chard.
- 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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