The Chard Confessions

Even though I'm only 39-ish, I was 60-ish before I tried my first Swiss Chard. Barbara Kingsolver wrote in praise of chard in her book Animal, Vegetable, Miracle, and I decided to give it a try. The first tasting batch was sauteed in olive oil with garlic and a touch of balsamic vinegar. It tasted similar to spinach but with a little more bite. Now, we eat it steamed, sauteed, in fritattas... just about anywhere you would use spinach.

If you want to eat local and in season, then chard is a great summer green; it grows well in the heat and doesn't go to seed as spinach does once the weather gets very warm. We are growing three varieties this year: Northern Lights Mix, Lucullus, and Ruby.

Here's an unusual and tasty recipe for Swiss chard; enjoy!

Rustic Chard Pie

An easy dish with a biscuit-like crust

2 tablespoons butter

8 large chard leaves, thinly sliced

1 medium onion, sliced

Salt, pepper, minced garlic to taste

1/4 cup mixed fresh herbs: parsley, thyme, chives

6 eggs

1 cup whole milk yogurt or sour cream

3 tablespoons mayonnaise

1/2 teaspoon baking powder

1-1/4 cups all-purpose flour

1 cup crumbled feta cheese (optional)

Preheat oven to 375. Melt the butter in a large skillet over medium heat. Add the chard and onion. Sprinkle with salt, pepper, and optional garlic; cook, stirring occasionally until the leaves are tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, taste, and adjust seasoning.

Meanwhile, hard cook 3 of the eggs, peel, and chop coarsely. Add to the cooked chard mixture and let cool while you make the batter.

Combine the yogurt, mayonnaise, and remaining eggs. Add the baking powder and flour; mix until smooth. Lightly butter a 9 x 13 inch glass baking dish. Spread half the batter over the bottom, then top with the chard filling; sprinkle the cheese over the filling; smear the rest of the batter over the chard and cheese, filling in any gaps.

Bake for 45 minutes; it will be golden brown. Let cool for 15 minutes before slicing. Serve warm or at room temperature as a main dish, side dish, or cut in smaller squares to use as an appetizer.

Rhona