Bringing fresh, locally-grown organic produce to the Kensington and Windsor Terrace neighborhoods in Brooklyn
Thursday, June 28, 2012
Recipe: Swiss Chard Genoa Style
(a.k.a. Chard and Mushroom Casserole. Adapted slightly from the Talisman Italian cookbook.)
Thanks Clara for this recipe!
I just made this tonight, using yesterday's CSA chard and parsley. If I had an egg share this would have put the dish over the top, as I at this casserole tonight with a poached egg on top. It's also great as a side to just about everything. It's good warm or cold and reheats well under foil in the toaster oven. I also like making this dish a day ahead or earlier in the day; follow the recipe but stop before adding the breadcrumbs, and refrigerate. If you want to serve it hot, add the bread crumbs right before you bake it. This makes a thin casserole so I bake it in a rectangular dish, then serve it in four pieces.
1 bunch swiss chard
1/4 tsp salt
3/4 cup olive oil
2 medium onions, sliced
1 TBS parsley, chopped
2 cloves garlic, minced
1/4 to 1/2 lb mushrooms, sliced
a pinch of dried or fresh thyme
2 eggs, lightly beaten
1/2 tsp freshly ground pepper
4 TBS grated parmesan cheese
1/2 tsp salt
1/2 cup bread crumbs
Preheat oven to 375. Remove stalks from the chard, wash and shred. Place in a saucepan with 1/4 tsp salt and no water, cover and cook over moderate flame for 10 minutes, stirring often. Remove from fire and squeeze dry. (Chop it again at this point if the pieces are still big.) Place oil and onions in the saucepan and brown onions slightly. Add parsley, garlic, mushrooms, thyme and chard, cooking for 5 minutes. Remove from the heat and cool to room temperature. Add eggs, pepper, parmesan and salt. Grease casserole dish and sprinkle with bread crumbs. Pour chard mixture into casserole and top with remaining bread crumbs. Bake for 20 minutes. Serves 4.