Here’s a wonderful twist on a traditional Italian Torta with the addition of one of our favorite winter greens, Swiss Chard. Chard is an amazing green and like beets, chard is a unique source of phytonutrients called betalains. In the betalain family are found reddish-purple betacyanin pigments as well as yellowish betaxanthin pigments. Both types can be found in chard! This combination will not only warm you up with plenty of flavor, but will help your body prepare you for the winter. Click for the recipe.
Swiss Chard Torta
Yield 4 main course servings or 6 appetizer servings, take about 1 hour and 15 minutes to make. Original recipe found at NYTimes.
- Sea Salt
- 2 pounds of local or organic Swiss chard, roughly chopped, tough stems discarded
- 20 local cherry tomatoes
- 4 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1/4 cup organic flat-leaf parsley, torn or chopped
- 1/4 cup organic basil, torn or chopped
- 3 large local free range eggs
- 6 tablespoons freshly grated Parmigiano-Reggiano
- 1 1/2 cups Gruyere cheese, sliced in rectangles 1/8 inch thick, 1 inch long, and 1/2 inch wide
- 1/3 cup pitted green olives, or as needed
- 1/3 cup pitted Kalamata olives, or as needed
- Freshly ground black pepper
- 4 tablespoons bread crumbs
- 2 tablespoons pine nuts, lightly toasted (optional, but we highly recommend these.)
- 1. Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a rolling boil. Add Swiss chard and cook until tender, 5 to 10 minutes. Drain thoroughly. Wrap in a towel, and squeeze to remove excess moisture. Unwrap, chop finely, and set aside.
- 2. Place the cherry tomatoes in a small bowl. Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible. Set aside.
- 3. Place a 12-inch sauté pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic. Sauté until soft and golden brown, about 15 minutes. Add Swiss chard, parsley and basil. Sauté about 3 minutes. Stir in cherry tomatoes and remove from heat. Allow to cool.
- 4. In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano. Add Gruyere and whisk to blend well. Add to Swiss chard, and mix well. Add 1/3 cup green olives and 1/3 cup Kalamata olives; if desired, up to an additional 1/3 cup olives may be added. Season with salt and pepper, and mix well.
- 5. With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate. Dust the bottom with 2 tablespoons of the bread crumbs. Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts. Bake uncovered until the top is golden brown, about 30 minutes. Serve hot or at room temperature.
For more information on the health benefits of Swiss Chard, click here.