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1 1/2 lb Swiss chard
1/2 lb Arugula
3/4 lb Dandelion greens
3 tb Unsalted butter
1 tb Olive oil
1 Onion; finely chopped
2 Cloves garlic; minced
1/2 sm Yellow pepper; seeded
-and finely chopped
2 sm Zucchini; grated
1/3 c Chopped fresh basil
1/4 c Chopped fresh parsley
1/2 ts Salt
1/4 ts Freshly ground black pepper
3 Extra large eggs; lightly
-beaten
1/4 c Freshly grated Parmesan
-cheese
1/4 c Grated Jarlsberg cheese
1/4 c Fresh bread crumbs
From: pamram@bev.net (Pamela Ramsey)
Date: 9 Jul 1995 12:51:33 -0400
Trim the chard, arugula and dandelion greens. Discard the stems and chop
the leaves. Preheat the oven to 375F. Heat 1 Tbsp of the butter with the
oil in a medium saucepan. Add the onion and cook one minute. Add the garlic
and cook one minute longer. Stir in the pepper, chard, arugula, dandelions,
zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat,
until very tender, about 15 minutes. Remove the cover and cook, stirring
frequently, until all liquid has evaporated, about 25 minutes. Transfer to
a large mixing bowl.
Beat the eggs into the greens and pour the mixture into a buttered 9-inch
glass or ceramic quiche pan. Sprinkle with the Parmesan and Jarlsberg
cheeses.
Melt the remaining 2 Tbsp butter in a small skillet over medium heat. Stir
in the bread crumbs and saute until golden. Spoon them over the pie. Bake
25 minutes. Let stand at least 10 minutes before serving. Serves six.
recipes are from “The Dandelion Celebration: A Guide to Unexpected
Cuisine” (Goosefoot Acres Press, Cleveland, Ohio)
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
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