1 1/2 lbs. Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 T unsalted butter
1 T extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 small banana pepper, seeded and finely chopped
2 small zucchini, grated
1/3 c chopped fresh basil
1/4 c chopped fresh parsley
1/2 t salt
1/4 t freshly ground black pepper
3 extra large eggs, lightly beaten
1/2 c freshly grated Parmesan cheese
1/4 c fresh bread crumbs
Trim the chard, arugula and dandelion greens. Discard the stems and chop the leaves. Preheat the oven to 375F. Heat 1 T 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 cheese. Melt the remaining 2 T butter in a small skillet over medium heat. Stir in the bread crumbs and sauté until golden. Spoon them over the pie. Bake 25 minutes. Let stand at least 10 minutes before serving. Serves six.
Note: Greens can be substituted using your favorites.
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Zucchini - Browns (substitute for hash browns)
1 T extra virgin olive oil
3 garlic cloves, finely chopped
1 c chopped red onion
1 t thyme
1 T basil
4 medium zucchinis, grated
salt and pepper
1/4 c chopped parsley
1/2 c pastry flour
3 T grated Parmesan cheese
4 eggs, separated
In a large skillet, heat the olive oil and sauté the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste, and add salt and pepper, as you like. When you've gotten the flavor you like, add the parsley. Taste again to see what the parsley have done to your flavoring and adjust if necessary. Set aside.
In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set.
3 garlic cloves, finely chopped
1 c chopped red onion
1 t thyme
1 T basil
4 medium zucchinis, grated
salt and pepper
1/4 c chopped parsley
1/2 c pastry flour
3 T grated Parmesan cheese
4 eggs, separated
In a large skillet, heat the olive oil and sauté the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste, and add salt and pepper, as you like. When you've gotten the flavor you like, add the parsley. Taste again to see what the parsley have done to your flavoring and adjust if necessary. Set aside.
In a separate bowl, mix the flour and Parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set.
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