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Recipe of the Week featuring Swiss Chard

From Kelly Clark, Carrboro & Southern Village Farmers’ Markets Staff
Saturdays: 7am-Noon
Wednesdays: Now open 3:30-6:30pm
Thursdays at Southern Village:3:30-6:30pm

1 3/4 lb Swiss chard, wash thoroughly, strip leaves from stalks, reserve leaves, and discard stalks
2 Small onions, chopped
2 Cloves garlic, minced
2 Tablespoons olive oil
1/2 Cup raisins, plumped in 1 cup hot chicken stock or hot water
1/4 Cup Kalamata olives, pitted and finely chopped
4 oz. Feta, crumbled
1/4 Cup pine nuts, toasted in a skillet until golden
2 Eggs, beaten
1/2 Tablespoon flour
Salt and pepper to taste

Preheat oven to 350 degrees. Heat olive oil in a large pan. Add onions and sauté over medium heat until soft. Add garlic and cook 2 minutes. Add chard by the handful, tossing to coat with oil and allowing leaves to wilt before adding more. Continue until all chard has been added to pan. Cook 5 – 10 minutes, chard should be tender not crunchy or mushy. Add salt and pepper to taste.

Drain chard, onion and garlic in colander. Push down with a large spoon to remove as much liquid as possible. Place drained chard on cutting board and chop into bite size pieces.

Put chard in bowl. Drain raisins, discarding the stock or water. Add raisins, olives, feta and pine nuts to the chard. Toss to incorporate. Add eggs and flour. Mix well and pour into casserole.

Bake for 30 minutes. Serve hot.

Serves 4-6.