Chard Pie

13a

I love greens and chard especially!  I got tired of the wet noodle consistency of  chard when it was cooked in a pan, steamed, and then spooned on my plate.

So, I make Chard Pie.

I chop a few onions, scallions, and some garlic and saute them in some olive oil.  I add a bit of pepper and maybe a touch of salt.
13b

Then I take the chard (I used beet greens also) and layer it in the pan over everything…it looks like a spiral & it is tall!

Now, add a bit of water or broth or white wine, cover and simmer…but don’t simmer too long, just until it is wilted.

13c  13d 13e

Put a plate on the pan and flip it over quickly. It is hot so be careful!

13f

On the plate the sautéed onion, scallions, and garlic are now on top. Add some feta cheese, maybe some chopped walnuts, or even some crumbled hard-boiled egg.  Cut wedges like a pie.
I serve mine with some balsamic vinegar and let each person salt to taste.

This is good hot or cold!

………………………………………………………………………………………………………..

I lifted the French Red shallots, the French Grey shallots, and the Dutch Yellows.  They smell heavenly!  Also, Goldy (the yellow zucchini)  is really going to town!  There are a few Romanesco zucchini, they are a pale green striped with white.

The first box of July will have some garlic, shallots, dried fava beans, yellow zucchini, patti-pan squash, maybe some of those cool blue potatoes!  (I’m thinking they will be ready).  It is starting to look really good out there in the garden!

I’ll see you on the first of July!

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