Wonder what to do with Swiss Chard besides chopping it up and cooking it like spinach? (By the way, you can eat the stems of chard.) You can find it year round …and we also get a lot of it during Farmer’s Market season. Try it in a crustless quiche. I’ve made this recipe many times and it’s absolutely fantastic. Many of our volunteers have made it as well and raved about it. Plus, it’s super easy. CRUSTLESS QUICHE WITH SWISS CHARD (recipe from food.com) Ingredients: 1 teaspoon olive oil 1/2 sweet onion, chopped 1/2 bunch Swiss chard (washed, dried and roughly chopped) 2 1/2 cups shredded cheese (any combination – cheddar, swiss, pepperjack, colby jack, etc. – be creative!) 4 eggs 1 cup skim milk (or whatever milk you have in the fridge) salt pepper Directions: Preheat oven to 375 degrees. Add onion and chard to the oil in a pan and saute until stems are tender (do not overcook). Add salt & pepper to taste. Whisk eggs in a large bowl. Add milk and cheese. Fold in the onion/chard mixture. Add salt and pepper to taste. Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Deeeelicious! Enjoy!
This recipe is from my friend Faith who is an amazing cook. Thanks Faith!
Well I have seen this before with other recipe sites but this is my own take on it. And I thought it was wonderful and can imagine all kinds of possibilities… Serve it with your favorite stir fry or curry. Tonight I had it with a wonderful shrimp recipe that my brother Chuckie promises to add soon. My husbands assessment…. “Not terrible” . Lol. I thought it was great!
How to do:
Grate one head of cauliflower with cheese shredder.
Melt butter or olive oil or coconut oil or whatever you want in medium fry pan. If you like, sauté some garlic and/or onion. Add cauliflower, sauté on low heat for 15 minutes. During that process , add one cup if chicken broth. I bet coconut milk would be ok too, especially if you are going to serve a curry dish.
It’s up to you what flavors you’d like to add. But it’s a really good substitute for rice for my low carb friends, or even not so low carb friends! The difference is three carbs per cup versus 43 carbs per cup for rice.