Swiss Chard Cottage Cheese Puff

Ah, good ol’ swiss chard.  Yes, it has been growing in the garden all spring, summer, and now fall.  I got so tired of it by early summer, I pulled all but 2 of the plants and have been lopping them off every now and then.  But, there is no killing swiss chard (at least in my garden).  But now that all my other, more interesting, plants have wound down, it is nice to have it there to use again.

IMG_8202.JPGI am actually curious as to how long into the year the plants will keep coming back.  My garden is fairly sad looking right now.  I cleared out all the non-producing plants, so all that is left is:  Swiss chard, lima beans, jalapenos, some kale I am hoping to revive, 1 tomato plant, and the jerusalem artichokes, garlic and strawberries waiting for next spring. It is so ‘not pretty’ that I will not include any pictures of it.

But, back to the chard.  I decided to try something different…a swiss chard cottage cheese puff.IMG_8213.JPGWhat a great group of ingredients went into this…IMG_8203.JPGThe dish was surprisingly flavorful and filling. The 1 quart casserole easily fed the 4 of us.

Swiss Chard Cottage Cheese Puff

adapted from Rodale’s Basic Natural Foods Cookbook

2 tsp canola oil

1 clove garlic, minced (from the garden)

1/2 cup sliced scallions

1 stalk celery, sliced

4 cups chopped Swiss Chard leaves, stems removed (from the garden)

1 cup cottage cheese

3 Tbsp whole wheat flour

2 eggs (from Highland Orchards)

1/4 cup finely shredded sharp cheddar cheese

4 Tbsp grated Parmesan cheese


Heat oil in a large skillet over medium heat.  Add garlic, scallions and celery and saute until very tender.IMG_8204.JPGAdd swiss chard and a few tablespoons of water.  Steam, tightly covered for 3 or 4 minutes, until chard is wilted and tender.IMG_8206.JPGRemove from heat and puree in a blender.IMG_8207.JPGCombine mixture with the cottage cheese, flour, eggs, and cheddar and beat until light and fluffy.IMG_8209.JPGPreheat oven to 350F.

Coat a 1-quart casserole with cooking spray.   Sprinkle with 2 Tbsp parmesan. Pour in mixture and sprinkle top with remaining 2 Tbsp parmesan.IMG_8210.JPGPlace casserole in a pan and pour hot water into the bottom of the pan until water reaches halfway up the sides of the casserole dish.IMG_8211.JPGBake for 1 hour or until puffed and golden brown. IMG_8212.JPGServe immediately.  Enjoy! IMG_8213.JPG Serves 4.


One Comment Add yours

  1. djdfr says:

    That sounds good.

    Chard stays in our garden all winter, until it goes to seed, usually in March.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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