Swiss Chard

Red Lentil and Swiss Chard Soup

I am in a soup mood.  It has been a few years since I have been in a soup mood. What does it mean to be in a soup mood?  Soups, and lots of them. My family must brace for many dinners of soups and stews.

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First up for the blog… Yotam Ottolenghi’s Red Lentil and Chard Soup. Served with a whole grain sourdough bread I made. This one was one of my favorites so far, and one that I put the most “me” into rather than simply following the recipe.

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But back to the soup.  I really like this one.  I am usually not a big fan of red lentils, but they work very well with the chard, creating a nice contrast of textures.

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Red Lentil and Swiss Chard Soup

very slightly adapted from Yotam Ottolenghi’s Red Lentil and Chard Soup

1 lb split red lentils

2.75 quarts cold water

2 medium red onions

2 tbsp olive oil

1/2 lb Swiss chard

2 tsp ground cumin

1 tsp ground cinnamon

1 Tbsp coriander seeds

3 garlic cloves, crushed

2 Tbsp unsalted butter

Grated zest of ½ lemon

Sourdough bread

3 lemons, cut into wedges

Salt and black pepper

Directions

Wash the lentils in plenty of cold water. Place in a large saucepan with the water, bring to a boil and simmer for 35 minutes or until soft (mine was soft in 20 minutes). Skim off any foam that rises to the surface during cooking.  Using a slotted spoon, remove about half the lentils from the cooking liquid and set aside in a bowl.

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Add a generous pinch of salt to the lentils and water in the pan and liquidise using a stick blender or in a food processor. Return the reserved lentils to the soup.
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While the lentils are cooking, peel the red onions, halve and thinly slice them. Place a frying pan over a medium heat, add the olive oil and onions and cook, stirring occasionally, for 4–5 minutes, until the onions soften and become translucent.

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Meanwhile, remove and discard the large stems from the Swiss chard. Wash and rinse the leaves thoroughly, then chop them roughly.

Mix the cooked onions and chard leaves into the lentil soup and season with the cumin, cinnamon and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes.

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In a pestle and mortar, or using the heel of a large knife, crush the coriander seeds and garlic together.

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Melt the butter gently in a small saucepan over a medium heat, add the garlic and coriander seeds and fry for 2 minutes, until the garlic starts to color slightly (I used the pan from frying the onions, it worked well). Stir this into the soup, remove the pot from the stove and cover with a lid. Leave the soup to infuse for 5 minutes before serving.

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Serve garnished with lemon zest and pass round some sourdough bread and lemon wedges. Squeeze the lemon into their soup – it adds tremendous flavor. Enjoy!

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Serves 6

Categories: Kosher, Recipe, Soup, Swiss Chard, Vegetarian | Tags: | Leave a comment

Chard and Sweet Corn Tacos

We had our first frost last night.  So the two ears of Filasky’s corn that were in my fridge were probably my last local corn of the year. I paired them with some swiss chard from my garden in Martha Rose Shulman’s tacos.

It is a sad time of year in my garden; things are winding down. I picked the green tomatoes last week, the cauliflower plants are struggling to produce tiny little heads after being eaten by the groundhog, and the green beans are slowly producing a few beans a day. The Jerusalem artichokes are just starting to die back – the first step towards my being able to harvest this winter. But as I look at the garden, there they are, the swiss chard and the kale – my hardy  greens.And I can usually count on Ms. Shulman to give me a dish worthy of them.  The vegetable mix was so tasty, surprisingly so since the only ingredients were kale, corn, onions, garlic and salt.

We did decide, however, that next time we will either use the mix in a quesadilla or make it as a topping for a tostada. And there definitely will be a next time 🙂

Chard and Sweet Corn Tacos

Martha Rose Shulman

1 generous bunch Swiss chard(about 3/4 pound) (from the garden)

Salt to taste

1 medium white, red or yellowonion, sliced

3 large garlic cloves, minced

Kernels from 2 ears sweet corn (from Filasky’s Produce)

Freshly ground pepper

8 warm corn tortillas

½ cup crumbled feta 

Salsa of your choice

Directions

Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.

When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain.

Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.

Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes.

Add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes.

Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.

Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa. Enjoy!

Serves 4

Categories: Kosher, Main Dish, Recipe, Swiss Chard, Vegetarian | Tags: | 1 Comment

Lentils With Cucumbers, Chard, And Poached Egg

I wasn’t feeling well today; I spent much of it asleep. My stomach had been unsettled for a few days, but today food was not appealing to me and I was dizzy.  So my plans for our dinner needed to change. I decided eggs would be good for me, and for some reason I was also craving greens. Luckily, I had recently harvested some swiss chard from my garden.

And, I happened to have a recipe from for poached eggs with swiss chard from Bon Apetit magazine that I could work from. It was a really interesting recipe, each piece of the dish was separately flavored and spiced – swiss chard with garlic, lentils with lemon and scallions, and cucumbers with za’atar. When put together, the the egg helped bring the flavors together; it worked far better than I imagined they would.

1 tablespoon distilled white vinegar

4 – 8 large eggs, depending on whether each person wants 1 or 2 eggs (locally raised)

2 cups cooked green lentils (from about 1 cup uncooked)

2 scallions, thinly sliced

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice, divided

Kosher salt and freshly ground black pepper

1/2 English cucumber, thinly sliced

1 tablespoon za’atar, plus more for serving

1 tablespoon olive oil

1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces (from the garden)

1 garlic clove finely grated (from the garden)

Directions

Combine lentils, scallions, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Set aside.

Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper. Set aside.

Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.

Heat oil in a large skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.

Divide lentils among bowls and top each with some chard, cucumbers, and 1 or 2 poached eggs. Sprinkle with more za’atar. Serve and enjoy!
Serves 4.

Categories: Breakfast, Cucumber, Kosher, Main Dish, Recipe, Swiss Chard, Vegetarian | Tags: , | Leave a comment

Ligurian Kale Pie

More kale from the garden! And some swiss chard from Highland Orchards. Just right for this recipe I saw on the NY Times cooking site – Ligurian Kale Pie – a free-form pie with an olive oil crust.

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This is a very simple looking food, but don’t be deceived, the taste was fabulous! It was light but filling, and felt like a comfort food.Perhaps because you eat it at room temperature, it kind of feels like you are sneaking leftovers right form the start.

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I will definitely be making this, or some variation of it, again!

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Ligurian Kale Pie

Very slightly adapted from CHRISTINE MUHLKE http://cooking.nytimes.com/recipes/1012626-ligurian-kale-pie-torta-di-verdura

2 large bunches mixed dark greens (like kale & chard) washed and stalks trimmed (from the garden & Highland Orchards)

cups all-purpose flour

1 cup whole-wheat flour

Salt

¼ cup plus 5 tablespoons olive oil

1 bunch scallions, white and light-green parts only

1 cup mixed fresh herbs (like thyme, parsley, oregano) (from the garden)

Salt

2 eggs (from Farmer Kim)

1 cup grated hard cheese (Parmesan or Asiago)

½ cup ricotta cheese

Directions

Place the greens in a large pot. Add 3 cups of water, cover and set over medium heat. Bring to a boil and cook for 5-8 minutes, stirring occasionally, until wilted. Transfer to a colander. Once cool, wring out the greens to remove as much water as possible.

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Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined. Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)

Preheat the oven to 400 degrees.

Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.

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Transfer to a large mixing bowl. Repeat with the remaining greens. Process the scallions and herbs to a rough paste and mix into the greens.

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Stir in the egg, cheeses and 3 tablespoons olive oil. Season to taste with salt.

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Line a large cookie sheet with parchment paper and set aside. Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.

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Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.  Add more flour to the surface, roll out the second ball of dough and drape it across the filling. Trim the top layer so it hangs over the filling by 1/2 inch. Pinch together the layers. (If the dough doesn’t stick, moisten the edges with a little water.) Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.

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Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes. If the top crust browns too quickly, cover it with foil. 

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Cool before eating, Enjoy!

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It will keep 3 to 4 days at room temperature. If refrigerated, warm the slices in a skillet before eating.

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Categories: Kale, Kosher, Main Dish, Recipe, Swiss Chard, Vegetarian | 1 Comment

Orecchiette with Seared Cauliflower, Chicken and Greens

It is funny that some of my favorite dishes are created when I am trying to clean out either my refrigerator or my cabinet.  This time I needed space in my refrigerator to prepare for Thanksgiving.  What needed to go?  half a cauliflower, half a bag of baby greens, and some chicken fingers that Cam and I created a couple of nights ago.

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IMG_8491.JPGAs I have said before, we love combining pan-seared cauliflower with pasta.  Cam selected orecchiette for tonight, and although I initially questioned my 5-year old’s pasta selection, the bite of the orecchiette was perfect for the combined textures of the cauliflower, chicken and greens.IMG_8496.JPGSo I was expecting the dish to be decent, a one-time combination that we would enjoy.  I am glad I decided to take pictures because what we got instead was a dish I will readily make again and again.

Orecchiette with Seared Cauliflower, Chicken and Greens

4 Tbsp olive oil, divided

3 cloves garlic, sliced (from the garden)

1/2 large cauliflower, sliced about 1/4″ thick (locally grown)

2 cups sliced chicken tenders (either leftovers or raw chicken (season to taste if using raw chicken))

5 oz baby greens

Kosher salt and freshly ground black pepper

8 oz orecchiette

Directions

Bring a large pot of salted water to boil.  Cook pasta according to package directions, set aside.

In a large skillet, heat 1 Tbsp oil over medium high heat.  Working in batches of an amount of cauliflower that will fit in 1 layer in the pan, cook the cauliflower and garlic on one side until the cauliflower is nicely browned (about 4 – 5 minutes).  Season with a little salt. Flip the cauliflower and garlic and cook on the other side until browned about another 3 minutes.  You may need to add more oil with each batch. Cooking time will vary with each successive batch. The smaller pieces of cauliflower will cook more quickly ad may require more stirring rather than 1 flip.IMG_8492.JPG

IMG_8493.JPGRemove to a large bowl.

Add 1 Tbsp oil to the skillet and cook the chicken until crisped (if using leftovers) or until cooked through if using raw chicken. Add to bowl.IMG_8494.JPGAdd 1 Tbsp oil to the skillet.  Add the greens and season with a little salt. Cook, tossing, until wilted, about 2 minutes.IMG_8495.JPGAdd the greens and the pasta to the bowl and toss well.  IMG_8496.JPGAdjust the seasoning if necessary, serve and enjoy!IMG_8499.JPGServes 4.

 

 

 

 

 

 

 

 

 

Categories: Cauliflower, Kale, Kosher, Main Dish, Pasta, Recipe, Spinach, Swiss Chard | Leave a comment

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

Directions

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.

Categories: Kosher, Main Dish, Recipe, Swiss Chard, Vegetarian | Tags: | 1 Comment

Swiss Chard and Artichoke Dip

The beauty of swiss chard never ceases to amaze me. Even in a Lego Movie cup they make a great bouquet.

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For a new twist, I used the above bunch to make a vegetarian adaptation of Guy Fieri’s spicy swiss chard and artichoke dip.  Lauren, our pescatarian, had a few friends staying with us, including a vegetarian, so this was a great snack before dinner.

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Swiss Chard and Artichoke Dip – Vegetarian Version

adapted from Guy Fieri’s Spicy Swiss Chard and Artichoke Dip

3 tablespoons unsalted butter, plus more for greasing the baking dish

2 tablespoons minced garlic

2 – 3 tsp smoked paprika

8 cups (lightly packed) roughly chopped Swiss chard, stems removed

One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped

1/4 cup sliced pickled jalapenos, drained

1/4 cup sun-dried tomatoes, drained and finely chopped

4 tablespoons all-purpose flour

2 cups milk

1/4 cup ricotta cheese

1/2 cup cream cheese, softened

1 cup shredded sharp white cheddar

1/4 cup grated Parmesan, plus extra for topping

Kosher salt and freshly ground black pepper

Tortilla chips, for serving

Directions

Preheat the oven to 375 degrees F.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes.

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Stir in the smoked paprika, artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.

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In a deep pot, melt the remaining 2 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture.

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Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.

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Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan.

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Bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

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Categories: Kosher, Recipe, Swiss Chard, Vegetarian | Tags: | Leave a comment

Baked Beans with Swiss Chard

Today was the day to thin the carrots, leeks and parsnips.

It was the day to pick the first strawberries and watch my son devour them.

It was the day to pick some cauliflower  and swiss chard.

…Today was a good day to cook from the garden.

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Baked beans with swiss chard and smoked turkey.  Who thought this one up?  Of course my friends in Food Network Kitchens, who else?  It can be a main dish or a side dish, a lunch or a dinner.  We liked it best with some hot pepper sauce added; it made a really satisfying dinner with home-made rolls and borani esfanaaj (a Persian spinach and yogurt mixture – quite delicious spread on the rolls or as a dip).

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As of now, the garden is growing well, everything looks very healthy.  I even found some empty space to add some pumpkin and watermelon plants; those are just for fun, if I get even one pumpkin I will be very happy. The garden has been well watered with our frequent rains.  We escaped unscathed when a tornado and hail storm hit a few miles down the road.

Baked Beans with Swiss Chard

from Food Network Kitchen

1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 small stalk celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 small bunch Swiss chard, stems removed, leaves chopped (from the garden)
1/2 cup diced smoked turkey (about 2 ounces)
1 15 -ounce can whole tomatoes, crushed by hand
2 15 -ounce cans pinto beans, drained and rinsed (I used 1 can pinto, 1 can kidney beans)
1 15 -ounce can navy beans, undrained
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh thyme (from my neighbor’s garden)
1 teaspoon chopped fresh oregano (from my neighbor’s garden)

Directions

Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.

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Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes.

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Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid.

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Add the parsley, thyme and oregano and return to a simmer. Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt.

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Transfer to a 2-quart baking dish.

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Cover and bake 45 minutes, then uncover and bake 10 more minutes.’

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Serve and enjoy!

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Serves 6.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-beans-with-swiss-chard-recipe2.print.html?oc=linkback

 

 

 

Categories: Main Dish, Recipe, Swiss Chard | Tags: | 4 Comments

Potato, Leek & Swiss Chard Hash with Eggs

Cooking from the garden has begun again!  I got home from work and went out to the garden to pick some food for dinner.  Look at my beautiful swiss chard bouquet…

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It made a really pretty bunch of sliced chard.

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Unfortunately, I am not feeling very well, I am recovering from a spring cold that had knocked me for a loop.  So I was craving eggs, one of my favorite comfort foods.  Add to that some beautiful fingering potatoes that I found at the store…

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and I had the ingredients for a fun, cheesy hash with eggs…

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Breakfast for dinner, what is more comforting than that?  OK, chicken soup is, but I had soup last night.

Potato, Leek & Swiss Chard Hash with Eggs

1 1/2 lbs fingerling potatoes

1/4 cup water

2 Tbsp olive oil

1 large leek, sliced

2 cloves garlic, minced (from the garden)

1 tsp smoked paprika

1 bunch swiss chard, sliced (from the garden)

1/2 tsp Kosher salt

1/4 tsp freshly ground back pepper

4 eggs (from Farmer Kim)

2 ounces Jarlsberg cheese, grated

Directions

Cut the potatoes in half lengthwise and then into 1 to 1 1/2 inch chunks.

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Place the potatoes in a microwave-safe dish.  Add the water, cover and steam for 10 – 12 minutes, until tender.

Heat a large non-stick skillet over medium heat.  Add the leeks and cook, stirring occasionally, about 8 minutes, until tender.

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Add the potatoes and cook, stirring frequently, until the potatoes start to brown, about 5 minutes.  Add the paprika and stir.

Add the swiss chard and seasonings, stir constantly and cook for 4 more minutes.

Make 4 wells for the eggs.  Crack one egg into each well,

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Cover and cook for 3 minutes. Top the eggs with the shredded cheese.

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Cover and cook for another 2 – 3 minutes, until the egg yolks just begin to firm up.  Divide among 4 plates, serve and enjoy!

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Serves 4.

 

 

 

Categories: Breakfast, Kosher, Leeks, Main Dish, Recipe, Swiss Chard, Vegetarian | Tags: | Leave a comment

Kuku-ye Sabzi (Persian Herb Frittata)

A Kuku is the Persian version of a frittata or omelet.  The kuku I make most often is tuna, like the Lemon Pepper Tuna Kuku.  But I have been in the mood to experiment with them more., such as with the Eggplant Kuku from last week.  SInce I have a garden full of parsley and chives, I decided to try a kuku-ye sabzi (sabzi means green).  I added scallions, and my greens were complete (although I think this would also be good with some chopped fresh spinach and a little less parsley).

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It is a quick dish to make, and very satisfying to eat.  Just add a good bread and tomato salad, and the meal is complete.

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Kuku-ye Sabzi

slightly adapted from persianrecipes.net

about 2 lbs mixed green vegetables (parsley, chives, scallions, spinach) (from the garden)

4 large eggs (from Farmer Kim)

1 Tbsp chopped and crushed walnuts

1 tsp baking soda

1 Tbsp whole wheat flour

3 Tbsp canola oil, divided

Kosher salt and freshly ground black pepper, to taste

Directions

Wash the vegetables and pat dry.  Chop and fry in 2 Tbsp oil for 5 minutes.

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Let cool completely.

Beat the eggs well.  Add baking soda, salt, pepper, flour and walnuts.

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Add the vegetables and mix well

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Heat the remaining tablespoon oil in a large non-stick pan over medium-high until it is hot.  Pour in the mix and flatten with the back of the spatula.

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Cover and reduce heat a little, cook for 10 minutes until the bottom is cooked through.

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Remove the cover.  Cut into 4 pieces, flip over and cook for another 5 to 10 minutes, until browned. Serve and enjoy!

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I like mine with a good pico de gallo or salsa.  A bit untraditional, but good!

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Serves 4.

Categories: Kosher, Main Dish, Persian, Swiss Chard, Vegetarian | Tags: | 2 Comments

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