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LOCATION: Recipes >> Entrée Pies >> Greens 01

Print this Recipe    Greens 01

Crustless Greens Pie
Serves six.

1 1/2 lbs. Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 Tbsp unsalted butter
1 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 small yellow pepper, seeded and finely chopped
2 small zucchini, grated
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 extra large eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
1/4 cup grated Jarlsberg cheese
1/4 cup fresh bread crumbs

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.

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