Another head of rainbow swiss chard was turned into a Tegliata di biete (Swiss Chard Tart). The recipe was in one of Marcella Hazann's books, was posted on Slowtrav by Matt several years ago, and I adapted it to be slightly lower in fat. This was delicious!
Tegliata di biete (Swiss Chard Tart)
Large head of swiss chard
Spray oil (or olive oil)
2/3 cup onion chopped fine
2/3 cup freshly grated parmigiano reggiano cheese (Buy the real thing!)
2/3 cup eggbeaters (what I used) or 2-3 beaten eggs
1/4 cup pine nuts
1/4 cup seedless raisins
Freshly ground black pepper
9" or 10" springform baking pan
1/4 cup of unflavored bread crumbs, lightly toasted
1. Cut the stems off of the chard, and chop stems. Cut the leaves into 1/4 inch shreds. Soak and wash the chard.
2. Boil water in a pot, using enough water and pot volume to accommodate the chard. Cook until tender, approx. 10 minutes. Drain and set aside to cool.
3. When cool enough to handle, squeeze the moisture from the chard.
4. Chop the chard very fine.
5. Preheat oven to 350 degrees.
6. Choose a sautee pan that can accomodate the chard. Spray with the oil and add the chopped onion. Cook at medium until the onion turns a light nut-brown.
7. Add the chopped chard, turning heat to high. Cook, turning the chard over frequently, until it becomes difficult to keep the chard from sticking to the pan When done, transfer entire contents to a bowl and let cool.
8. When chard has cooled to room temperature, add the grated Parmesan, the beaten eggs or eggbeaters, and the pine nuts. Drain the raisins, squeeze them dry in your hand, and add them to the bowl. Add a few grindings of pepper. Mix thoroughly, taste and correct for pepper and salt (the Parmesan is salty, so a small pinch of salt is probably all that's necessary).
9. Smear the bottom and sides of the springform pan with olive oil or use spray oil. Use a little more than half the bread crumbs, sprinkling a thin layer evenly over the pan. Add the chard mixture, leveling it off, but not pressing it hard. Top with the remaining bread crumbs, and spray with a bit of oil.
10. Put pan in preheated oven, bake for 40 minutes.
11. Remove pan, running knife edge along side of pan to release the torte. After 5 minutes rest, use a spatula to loose the torte from the pan bottom and slide it, without turning it over, onto a serving plate. Slice into eight portions. Serve warm or at room temperature.
I made a big tray of mixed roasted vegetables--butternut squash, sweet potato, onion, red pepper, parsnip, turnip, zucchini and cauliflower. I sprayed a baking sheet with oil, arranged all the vegetables except for the zucchini and cauliflower, sprayed the top with oil, and sprinkled with a bit of salt and pepper. It went into a 450 oven for 15 minutes, and then I added the cauliflower and zucchini. Another 10-15 minutes, and the vegetables were soft and caramelized.
And here's a saute of spinach and chick peas. It was part of my Sunday small Bites recipe, but the completed dish fell short of expectations. This filling was very tasty, however.
Spinach and Chick Peas
6-8 oz baby spinach
1 onion, chopped
pinch Aleppo chili or other ground chili
a few grinds black pepper--you want it peppery
1 cup canned chickpeas.
Spray a skillet with cooking oil. Saute the onion with the spices until soft and beginning to brown. Add spinach, and let wilt. Add chickpeas, heat through. Add more salt and pepper if you wish.