I was also given this Kale Chips recipe. I haven’t had it yet, so blaze a trail and let us know how it is:
1. Wash and thoroughly dry leaves.
2. Remove leaves from stalks and tear into 1 inch pieces.
3. In a plastic bag toss leaves with 2 T olive oil.
4. Spread leaves on baking sheet and bake at 375 for 10 minutes turning halfway through – watch them closely because once they start to burn they go really quickly.
5. After cooked, toss with salt (a good amount even though it is bad for you) and pepper.
These are super delicious. They are also good with fresh parmesan on them, after they are cooked just toss with some parmesan and it will melt.
Hint on the Swiss Chard, because I didn’t know how to cook that either…
It is delicious sautéed with Garlic, Butter, Olive Oil, Lemon and Parmesan.
Just sauté for 5 minutes or so.
We just had kale chips for the first time tonight, and they were amazing! Last year, I tried sauteing kale and it quickly earned a bad reputation in my household. Kale chips revised its status! They kind of melt in your mouth. My 9-year-old son even devoured them.
We used the same recipe as above, but we put minced garlic in with the olive oil.
Our favorite chard recipe is chard pie:
Last night, we used this week’s chard to make chard and black bean quasadillas, which also were delicious.
When you hear about Chard Pie, it might not sound particularly tasty. At least, not to my family. When I baked it last night, my mother (who joined us for dinner) brought down some leftovers from the night before, in case anyone wanted a replacement meal. The great news is that the Chard Pie was enjoyed by all, except the children. My oldest son wouldn’t try it. Unfortunately, he is a little scared of sauteed greens after trying kale and radicchio. I hope to win him over some day because chard is much milder.
You might be wondering why it isn’t called Chard Quiche. It has a pie crust and eggs, so it’s very similar to quiche. I think it’s not considered a quiche because the egg layer is fairly thin, and the chard has its own layer–it’s not mixed in with the egg. I guess it’s like the apple of apple pie.
Here are photos of the Chard Pie whole and from the side.
We got this recipe from the Asparagus to Zucchini Cookbook, which I reviewed earlier on this blog (click on the title to go to the review). I will definitely cook this again.
Micah’s Yummy Chard Pie
2 Tbs. olive oil
1.5 cups chopped onions
1 Tbs. minced garlic
1 large bunch chard (can substitute spinach or other greens)–stems removed and leaves chopped
2 cups milk or half & half (we had half & half on hand from cooking this radicchio recipe, so that’s what I used)
1 tsp salt
2 8-inch deep-dish pie shells (I used the refrigerated kind)
2 cups grated cheese (we used sharp cheddar)
1-2 Tbs chopped dill (we don’t like dill, so we skipped this)
Optional ingredients –anything you would enjoy in an omelet! We added a chopped red pepper, which added a nice sweetness. I added while I sauteed the greens. We also add a cup of chopped ham, which I added after the eggs.
Heat oven to 400 degree. Heat oil in large skillet over medium heat. Add onions and garlic. Cook, stirring occasionally, until tender (if using other firm vegetables, you might saute them, too). Add chopped greens and cook, stirring often, until they wilt. Turn off heat. Beat eggs, milk, and salt in a bowl. Spread chard mixture in bottom of pie shells. Add cheese. Pour egg mixture over top. Add any optional ingredients and spices of choice. Bake at 400 degrees for 30-40 minutes–make sure the eggs are firm, not jiggly, in the middle. Makes 16 slices.