This is my favorite use of cookable leafy greens. I alternate kale, Swiss Chard, Arugula, Bok Choi; and sometimes mix them all. This week’s mild flavored Swiss Chard is perfect for this recipe:
I have to admit it’s a little more complicated than the typical Farmer Donna recipe, but it’s worth the effort. By omitting the crust you are saving some time and really not reducing the wonder of this recipe.
3 cups of cut up Swiss Chard; washed chopped and set aside.
single onion, diced
1 Tablespoon flour
3 pieces of cooked bacon
3 cloves of California garlic
Handful of mushrooms
2 cups goats’ or cows’ milk
1/2 cup walnuts
Salt, pepper, dash of Tabasco
One cup of grated cheese of your choice
Combine chard, half the onions, bacon, eggs, flour, milk, walnuts. Set aside.
Throw mushrooms, other half of onions, and garlic in saute pan with olive oil and saute. Dump everything together and spoon into individual, oven safe cups, and bake at 350 luntil done; about 35 minutes in my oven.