I found an inspiring recipe over on Kalyn’s Kitchen for ; I had some yummy swiss chard greens from this week’s CSA share, and I knew it would be a great substitution for the kale.
1 large bunch of swiss chard or other hearty greens (kale, spinach, arugula, turnip/radish greens, etc)
8 oz fresh ricotta cheese – I used whole milk ricotta, but to save calories, part skim might be preferred.
1 – 2 oz grated cheese – cheddar, Parmesan, Pecorino, whatever you have on hand.
1 cup eggs, beaten. I used 5 extra large eggs, but the original recipe called for 6 large
kosher salt & freshly-ground black pepper to taste
2-4 servings depending on how hungry you are! We turned what was originally thought to be four into just two servings for us.
- Preheat oven to 375F.
- Wash swiss chard leaves, pull/cut off ribs, then coarsely chop and quickly steam in a shallow saucepan or fry pan. About 1-3 minutes.
- Use a little coconut or olive oil to grease the bottom and sides of a baking dish. I used a large round quiche pan. Kalyn’s original recipe suggested to use a spring form pan. Any type of glass or ceramic baking dish would be fine.
- Line bottom of baking dish with steamed swiss chard or greens.
- In a medium bowl, combine ricotta, grated cheese, and salt/pepper.
- In separate bowl, beat eggs, then blend into the cheese mixture. It’s lumpy, so don’t be alarmed.
- Pour egg/cheese mixture over swiss chard greens in baking dish.
- Bake for about 20-40 minutes, maybe longer depending on the depth of your pie. The original recipe called for 40 minutes, but her pie was much thicker.
- Allow to cool and enjoy! Serve with a small salad or even veggie soup. Great for Meatless Mondays!
- Farm fresh ricotta is always the best choice before a grocery brand. It tastes like cream! I like Maplebrook Farms from Vermont…they also make fresh mozzarella cheese.
- We also received 2 very small corn on the cob in the CSA share this week. I figured instead of boiling them, I’d add some freshly cut corn off the cob. Well, because there was such a small amount, the corn really didn’t add anything special to the dish, so I left it out of my recipe here.
- I would have loved to add a sprinkling of freshly grated nutmeg into the cheese mixture, but since my microplane grater/zester had soft cheese all over it, I couldn’t grate the nutmeg. Next time, I’ll grate the nutmeg first.
- Leeks and tomatoes would also make a great addition! Hmm, like sliced tomatoes placed on top before baking! Yum.
Use the nutritional data as a guide; the info is not absolute, your results might vary considerably depending on the total weight of the finished dish.
Total Carbs: 7g
Vit A: 76%
Vit C: 13%