Potato-Leek Hash with Swiss Chard and Eggs

Freshly washed chard

Swiss Chard is a nutritional powerhouse and versatile green that goes well in many dishes. According to WebMD, chard is an excellent source of vitamins K,A, and C as well as Iron, Magnesium, Potassium, and Fiber. Because this week's chard looked so amazing, I decided to try out this hash recipe. It was my first time using leeks and they are now one of my new favorite vegetables to cook with! They gave the dish a subtle onion flavor without being too powerful. The thing I love about this recipe is that it is so customizable. You can easily substitute ingredients that you don't care for. This dish is perfect for brunch but it is so delicious that really any time of day works for me!


This recipe was slightly adapted from Cooking Light.

Makes 4 servings

• 2 Tbsp extra virgin olive oil
• 2 cups of sliced leek (about 2 large)
• 2 cups of pearl or fingerling potatoes, cut in half lengthwise
• 2 cups of sweet potato (about 1 large)
• 2 garlic cloves minced
• 1 1/4 tsp paprika, divided
• 1/2 tsp salt, divided
• 1/2 tsp coarsely ground black pepper, divided
• 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
• 4 large eggs
• 1/4 cup (1 ounce) shredded Gruyère cheese

Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes. I decided to add a mixture of sweet and pearl potatoes, and I loved the combination of sweet and savory. Add garlic. Cook for 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon pepper. Add chard. Cook for 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-sized spaces. Crack 1 egg into each space. Sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon of paprika over eggs. Cover and cook for 3 minutes; sprinkle cheese over potato mixture. Cover and cook for 2 minutes or until egg yolks are lightly set. Immediately enjoy!

Leeks: my new favorite cooking veggie

All chopped and ready to be cooked!

Yum! 

Swiss Chard, Sausage and Ricotta Pie

This recipe is from our Homewood CSA member Julia Galeazzi! It was a hit at her recent dinner party.

From the September/October 2009 issue of "Tastes of Italia":

As soon as there is a cool breeze in the air, you will love this "green" pie. Of course, you may use spinach, but try this with cooked Swiss chard. Serve it hot, although it is delicious at room temperature also. This is a conversation piece. your family and friends will want to know what's inside the pie.

1/2 pound Italian sausage
2 tablespoons olive oil
1 cup finely chopped onions
2 cups cooked Swiss chard, drained well*
1 cup grated Parmesan cheese
1 cup ricotta
4 eggs, lightly beaten
Salt and freshly ground pepper
2 prepared pastry crusts, such as Pillsbury
1 egg white, beaten

Remove sausage from casing and crumble it in a large saucepan with the olive oil. Brown it 8 to 10 minutes, remove with a slotted spoon and set aside.

There should be about 2 to 3 tablespoons fat in the pan; if there is more remove and discard or reserve for another use. Saute onions 5 minutes until they turn color.

Remove pan from the heat, and add the cooked Swiss chard. Mix it with the onions. Then, add the Parmesan and ricotta cheeses, 4 beaten eggs and the sausage meat, and mix well. Salt and pepper to taste.

Preheat oven to 400 degrees. Fit one pastry into the bottom of a 10-inch pie dish. Brush the inside of the pastry, including the sides, with the beaten egg white, reserving a bit for the top pastry, and fill the pie. Cover with the second pie crust, merging the 2 crusts into a decorative pattern, and brush the remaining egg white over the top. With a sharp knife, make 4 or 5 small slits in the top pastry. Bake for about 40 minutes until a rich golden color is achieved. Remove from oven, rest a few minutes and slice.

Makes 8 servings.

*To cook Swiss chard: discard overgrown leaves, remove white stems and peel them (as if destringing celery stalks) and cut into 1-inch lengths. Chop leaves into 1-inch square pieces and cook in salted boiling water with stems. Drain very well and finish them off in 2 tablespoons olive oil with 2 garlic cloves. Remove cloves and cool and then add to the other ingredients in the filling.

Julia's notes: I omitted the salt, and it came out fine. The part that takes the longest is washing and cooking the swiss chard. If you don't have all day or the patience to prep, I suggest you buy pre-washed spinach and skip the cooking in boiling water. You can just go to the "finish in olive oil and garlic" step, which I did in a saute pan. (Spinach leaves wilt quickly in a saute, unlike swiss chard, which requires the boiling first.) Also, when the recipe says to "rest a few minutes", I'm pretty sure that means to rest the pie, but it is also a good time to take a rest yourself before digging in! Enjoy :)

Winter Squash

The following recipes were submitted by one of our CSA members, Allison Hauspurg. Winter squash are an especially versatile vegetable, and these recipes include more delicious fall and winter foods as well. Enjoy!

Apple Stuffed Squash

Preheat oven to 350. Slice the top off of your acorn squash, and scoop out all the strings & seeds (save the seeds!). Pour about 1/2 an inch of water into a casserole or pie dish or what-have-you, and place your squash top-down in the middle. Allow the squash to steam in the oven for 10-15 minutes. In the meantime, slice up 1/2 of a Gala apple (or other crunchy-sweet variety)–make sure to cut it into small, thin, slices (think overgrown confetti). Toss with some maple syrup, cinnamon, nutmeg, and a spoonful of Earth Balance or canola oil. Carefully remove the squash from the oven, and use a spoon to pack all your filling into the center. Place on a parchment-paper lined baking sheet and bake another 30-45 minutes (until it smells so good you can’t stand it).

Roasted Squash Seeds

Preheat oven to 350 or so. Wash your squash seeds (I used acorn squash, see previous recipe) really really well until there’s no pulp left. Pat them dry and place them in a small bowl. Drizzle with olive oil and toss until they’re all covered. Spread them out on a baking sheet (or on a piece of parchment paper on a baking sheet) and sprinkle with sea salt. Bake for 10-15 minutes, stirring one or twice, until they’re all nice and brown looking. I’m not sure how to store them, because they never last that long!





This last recipe is a favorite of mine from Food Network, and takes advantage of your butternut squash and your swiss chard at the same time in one delicious meal.

Penne with Braised Squash and Greens

2 teaspoons extra virgin olive oil
4 ounces cubed tofu
1 medium onion, chopped
3 cloves garlic, minced
crushed red pepper, to taste
1 1/2 cups vegetable broth
1 lb. butternut squash, peeled and cut into 3/4-inch cubes
1 bunch Swiss chard, stems removed and leaves cut into 1-inch pieces
8 ounces whole wheat penne, rigatoni, or fusili
1/2 parmesan cheese, grated
salt and pepper, to taste

Directions: Put a large pot of water on to boil for cooking pasta. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.

Swiss Chard

Swiss chard, although readily available at farmers markets and grocery stores, is often avoided or overlooked by many people. And I will admit, it is very...different looking than most other leafy greens. Once I conquered my own reservations, I learned to love and appreciate this unique green and quickly made it one of my staple foods. Swiss chard is just as versatile as any other green such as kale, spinach, and collard greens, and can be used interchangeably with them in any recipe. Chard, however, has a more peppery, buttery, earthy flavor than these other greens, so it is important not to over-flavor them while cooking so you don't miss out on the flavors it naturally has. Below are some of my favorite recipes, but as always, you can never go wrong with some of your own experimenting. Happy cooking!


Simple Swiss Chard Saute

1 bunch swiss chard, chopped
2-3 tablespoons extra virgin olive oil
2 cloves garlic, minced
salt and pepper, to taste
dried crushed red pepper or cayenne pepper to add heat (optional)
1 tablespoon soy sauce

Directions: heat olive oil in large skillet. If using chopped chard stems, add them to oil and saute for about 5 minutes. Add the chard greens, garlic, salt and pepper, and dried red pepper and continue to saute until the greens begin to wilt. Add soy sauce once the chard has wilted.


Whole Wheat Spaghetti with Swiss Chard and Pecorino Cheese
courtesy of Giada De Laurentiis, FoodNetwork.com

1 tablespoon extra virgin olive oil
2 lbs. swiss chard, trimmed and chopped
3 cloves garlic, minced
1 15-0z. can diced tomatoes with juices
1/4 cup white cooking wine
1/4 teaspoon dried crushed red pepper flakes
salt and pepper, to taste
8 oz. whole wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoon Pecorino cheese, grated
2 tablespoons pine nuts, toasted

Directions: Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

the many colors of Swiss chard

This final recipe is a little more time consuming, but is absolutely delicious and is a very different and refreshing way of serving and eating leafy greens. If you have some extra time, give it a try!

White Pizza with Indian Spiced Greens
courtesy of Sharon Sperber, FoodNetwork.com

1-2 tablespoon vegetable oil
3 cloves garlic, thinly sliced
1 large bunch Swiss Chard, stems removed
1 bunch mustard or any other greens, coarsely chopped
1-2 teaspoons curry powder
1 16-oz. container store-bought pizza dough (or make your own!)
olive oil, for grill
8 oz. fresh mozzarella, shredded
3/4 cup shredded fontina cheese
1/2 cup goat cheese, crumbled
1/2 cup crumbled paneer

Directions: Preheat the grill to 400 degrees F. Heat the pan over medium-high heat and add the oil. Saute the garlic for 1 minute. Add in the greens and saute until wilted. Add in the curry powder and continue to cook the greens until they start to get soft. Remove from heat and set aside.

Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When the grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up. Lower the heat on the grill to medium-low heat so that the cheese has time to melt and the bottom does not burn.

Spread equal amounts of the mozzarella and fontina on each pizza. Divide the cooked greens on top of the cheese. Place a few dollops of crumbled goat cheese over the top of the greens, then sprinkle with the crumbled paneer.

Lightly oil grill once more and carefully place pizzas, cheese side up, onto the grill. Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.

Frittata

Found this frittata recipe on epicurious.com. great for our csa veggies. you could probably subsitute (and add even more of) any greens. the chard really goes to nothing, especially when it's finely chopped. i did not use prosciutto or zucchini blossoms, and it was perfect without them. used a tiny bit of feta to make up for the saltiness lost with the prosciutto, but it was probably not even necessary. the parmesan is perfect. as this was my first frittata experience, i was afraid to be aggressive when it was cooking on the stove before the oven (recipe says to lift cooked egg to let raw egg go to bottom), but don't be afraid to shake it up a lot. it'll come out fine in the end. just watch carefully when it's in the oven so that it doesn't dry out!

Active time: 35 min Start to finish: 40 min
Servings: Makes 6 servings.

Ingredients

6 large eggs

6 large fresh basil leaves, chopped

1 tablespoon chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

1 oz prosciutto, finely chopped

1 tablespoon olive oil

1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4-inch-thick slices

5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)

12 scallions, trimmed and finely chopped

5 zucchini blossoms*

2 oz finely grated Parmigiano-Reggiano (1 cup)

Preparation

Preheat broiler.

Whisk together eggs, basil, parsley, salt, and pepper in a bowl.

Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.

*Available at many farmers markets and specialty produce markets.

You can see the recipe/reviews at http://www.epicurious.com/recipes/food/views/SUMMER-VEGETABLE-FRITTATA-109668

top three!

CSA'ers.

change the title to 11 best foods you ARE eating and give yourself a pat on the back. here you are: chard, cabbage, and beets!
http://well.blogs.nytimes.com/2008/06/30/the-11-best-foods-you-arent-eating/

and a few quick suggestions for you on cooking with these three.

1) cabbage: make kraut. you get the benefits of the cabbage PLUS the benefits of the organisms you cultivate in your own kitchen. sandorkraut has a great tutorial. mixing red and green cabbage together makes for gorgeous pink kraut. i recommend throwing in slices of garlic for its anti-inflammatory, potential heart health contributions, manganese and selenium.
http://www.wildfermentation.com/resources.php?page=sauerkraut

2) beets: grate and toss with plain yogurt, mint, lemon juice, and salt/pepper for a tasty lunch.

3) chard: affectionately termed "chard-y pie" by friends, this stuff is amazing! i'd recommend kicking up the amount of chard in the filling (and feel free to throw in kale, beet greens, onion tops, etc). enjoy!

Swiss Chard Tart with a Potato Crust (from Stonewall Kitchen's cookbook "Harvest")
This tart makes two. If you want to save one for another day, cook them both in the oven, and store the second one in the fridge to reheat for dinner later in the week.

1 ½ lbs Swiss chard, stems trimmed and leaves washed and coarsely chopped
¼ c. plus 2 Tbs. olive oil
1 garlic clove, thinly sliced
Salt and pepper
2 large potatoes
3 tsp. chopped fresh thyme
1 heaping c. freshly grated Parmesan cheese
2 large eggs
2 c. ricotta

1. In large skillet, heat oil over medium heat. Cook chard and garlic (half first, then the other half), stirring frequently. Season with salt and pepper. Cook for 10 minutes, stirring until the chard is just tender. Blot excess liquid with a paper towel and let cool.
2. To make the crust, slice the potatoes very thinly. Create a thin layer of the potato slices on the bottom and the sides of two pie plates, slightly overlapping them to make a solid “crust”. Drizzle 2 Tbs. of oil over each crust, swirling the pan slightly so the oil drips to the bottom. Sprinkle each crust with ½ tsp. thyme, some salt and pepper, and a heaping ¼ c. of Parmesan.
3. Preheat oven to 400 degrees. Whisk eggs in a large bowl and whisk in the ricotta, the remaining 2 tsp. thyme, and the remaining ½ c. Parmesan. Season with salt and pepper. Add the cooled sautéed chard and mix well. Divide the filling between the two crusts and press down lightly.
4. Bake the tart for 20 minutes. Reduce heat to 350 degrees and bake for another 10 minutes. The potato curst should turn brown and crisp, and the filling should feel solid and firm when gently touched. Let cool about 5 minutes.

be well!
dana

Zesty wholegrain squash fritters

These hearty pancakes are packed with vegetable goodness, varied textures, and the flavorful kick of feta and sundried tomato. They're so good, they can be enjoyed naked - sans dipping sauce, that is; I recommend wearing pants while you eat them.

These were actually the result of a derring-do kitchen venture - my chard was starting to look droopy, and a lot of it was waiting to be eaten. Since I had been spending a lot of time away from home, I needed something I could pack for the road that wouldn't spoil.

• 1 yellow squash, chopped
  
• swiss chard*, chopped
  
• sundried tomatoes, softened (soak overnight), chopped
  
• whole wheat flour
  
• 1 egg
  
• water
  
• milk
  
• oil
  
• feta cheese chunks
  
• sprinkle** of organic flax seeds
  
• sprinkle of salt

Put on some Count Basie, Buddy Rich, or Sinatra. This is crucial to bring out the flavor. Add ingredients, roughly in the order listed above, to a large mixing bowl. Stir, adding flour or water as necessary to achieve a sticky texture. Mixture should be about 1/2 dough and 1/2 vegetable chunks - don't go stingy on the veggies! Fry in a bit of oil. Once pancakes are golden brown on one side, flip, then squash with spatula to cook the insides well. Once crispy on both sides, serve with good company and a nice Malbec. Save some for work the next day.

Everytime I enjoy the fruits (and vegetables) of my labors, I thank the dirt I signed up for this CSA. Without a fridge full of previously unknowns (orange beets? Never seem 'em before), I'd nary venture to concoct so many culinary Michaelangelos. Kudos (or kudzu?) to Leana and Joan for putting this together!

*Fun veggie facts:

Swiss chard, beta vulgaris, is of the same species as the common beet. Vulgaris sounds vulgar (crass), doesn't it? But vulgaris just means "ordinary," from the Latin vulgus, meaning "a crowd."

**How much is a sprinkle? More than a pinch, less than a pound.

Greens and cheese quiche

This is a sort of ad hoc recipe, but I made it, tasted it, and proclaim it good enough to share. A result of too many veggies last week, since I got most of the share due to the long weekend. It is a version of a spinach and cheese quiche, but uses assorted greens instead, and a "crust" of shredded red potatoes instead of time consuming dough making - I suppose you can make it in any pan, but I used an 8 inch nonstick pie pan.

Trim and steam any and all greens on hand. I used the Kale, Chard and beet greens of last week. Let cool, squeeze out the water, and chop coarsely.

Cook 4 slices of bacon or turkey bacon in a pan, and then saute 1/2 an onion and 1 tsp of chopped garlic in the same pan, to get that extra flavor.

Shred 4 small red potatoes, with the peel, into a bowl. Add a 1/2 tsp of salt, mix well, and then squeeze out the water with your hands. Season the shredded potatoes with whatever is on hand - I used some grill seasoning. Pat into the bottom of the pan, and bake at 400 for about 8 minutes.

Crumble bacon, and spread over the potato crust. Mix the greens with the onions, add 1/2 cup of shredded cheese (cheddar, parmesan, mozzarella...anything tasty), and spread on top of bacon. Beat 4 eggs, add a bit of pepper and more grill seasoning, and pour over the greens. Bake at 400 for 20-25 minutes, or until the quiche is set (doesn't jiggle when you shake the pan).

Enjoy, and share. :)

Good, easy greens

Here's something I just this weekend stole from Mark Bittman (New York Times). I tested it, and, ecco!, it's right as rain.

Here's the recipe, in its entirety:
Poach a couple of pounds of dark leafy greens, like kale, collards or spinach. Drain, cool, squeeze dry and chop. Then toss with oil, salt and lots of lemon juice. Serve with more lemon, oil, salt and pepper. Call it horta.

Pesto whole wheat fusilli, with dark greens, carrots, and chicken

I wrote this post on my own blog during week 3 of CSA. However, since the New York Times just did a piece about beets, I thought I'd share it with you all.


"No strawberries this week, but instead we got beets. I love beets, for the nice bloody red color they bleed into the food. I don't roast the beets, just wash well, and then slice the heads into nice half moons and chop the leaves and sautée in a pan with garlic and vegetable oil. This makes a very nice and beautiful side dish, no boring colors on the plate. So this week we'll have a lot of salads again, maybe tomato-less because of the recent salmonella scare, but Maryland tomatoes seem to be ok; Last night for dinner I made Pesto whole wheat fusilli, with dark greens carrots, and chicken. It's as simple as it sounds: sautée the carrots (sliced in nice ovals) and the dark greens in oil, with red hot pepper flakes and garlic, add a quarter cup of white wine (or however much you can spare from that glass you've been sipping from while cooking...) and let it cook until the carrots are almost done, still a bit crunchy (I don't like mushy carrots). When it's almost ready add the cooked chicken ( I had leftovers from a whole chicken that Tim barbecued on Sunday). Season with salt and black pepper. The pasta cooks in salted boiling water in a different pot, and when it's al dente , drain, add to a serving dish, mix in a bit of pesto and chopped herbs . Serve right after salad. Speaking of pasta, we had an authentic Italian dinner recently with A&L and L's Italian parents. It started with pasta (Pesto linguine) , the second course was a slice of roast with bread and cheese, and we ended with salad. This (salad ending) was most surprising , but then it makes sense, you sort of clean your palate, get it ready for desert. Then I remembered that I grew up in Romania and had salad only as a side dish to the meat course. I still remember my surprise my fist lunch at Marlboro College, when I saw people had salad for lunch (as lunch, with maybe a cookie as desert). I think people's eating habits and cultures are fascinating. Bon Appétit!"

Swiss Chard as Spanakopita

We used up two weeks' worth of chard by making a modified Spanakopita! We found a whole wheat phyllo dough and used a "light" butter-like substance spray. It is best served fresh but I have been eating it for lunch as well. I used the leftover phyllo dough to make breakfast quiches with some of the kale, purple basil, etc.

-Johanna

2 1/4 cups minced white onion
3/4 cup minced green onions
3 garlic cloves, minced
9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced fresh mint
1 cup (4 ounces) crumbled feta cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 (18 x 14-inch) sheets frozen phyllo dough, thawed

Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.

Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.

Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

What to do with all these greens?

welcome all CSA (Community Supported Agriculture) members at JHSPH and beyond to the one veggie at a time blog (protecting health, saving lives....). a place to share ideas, recipes, resources, etc. for what to do with all the greens and the many other common and exotic veggies we get each week. please use this space to share with and learn from our fellow organic veggie lovers in East Baltimore.

So i will begin with a little something i invented that i am pretty proud of.....now mind you i rarely measure so you'll have to wing it but since this isn't a souffle you'll be fine!

chard and potato gratin: slice small potatoes about 1/4 inch thick and blanch. shock in cold water to stop cooking and set aside. saute minced garlic and chopped onions in olive oil. once onions are translucent add chard (stems removed) and a little bit of water to steam. season with salt and pepper. in a small casserole or baking dish put a layer of the chard mixture down. cover the layer with shredded parmesan. arrange a flat layer of potatoes on top making sure to cover all the chard mixture and season with salt and pepper. cover with another layer of parmesan and repeat. end with a layer of parmesan. bake covered in a 350 degree oven for about 15 mins. remove cover and let bake another few minutes to allow the cheese to get all bubbly and yummy. enjoy!

now it's your turn to share...