Got Swiss Chard?

July 12, 2013

Swiss chard is coming in like crazy in my garden and I like it sauteed with garlic and hot red pepper flakes but sometimes I use it as a filing for an open face one crust free form pie. It is a great way to use up an abundance of it; two big bunches will cook down to about 2 cups well squeezed chard. You will need 2 cups sauteed Swiss chard for the filling mixed with caramelized onion, crispy pancetta, salt and pepper to taste. I add some chunks of a good melting cheese like mozzarella, Fontina or Montasio. Roll your favorite pie or even bread dough recipe into a 14 inch round and place it on a parchment lined baking sheet.

Spread the filling to within 1 1/2 inches of the edges. Then fold the edges in towards the filling. Bake at 375F until crust is nicely browned and filling looks set. Serve warm or cold. This is great for a totable picnic too.

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