I purchased some rainbow chard for a photo shoot and had no idea what to do with it except saute it or juice it… I really wanted to make a main course dish, so I did what any intelligent woman would do => I pulled up Google and began surfing the web for ideas!
I came across a interesting sounding recipe from Mario Batali called Swiss Chard Tart: Pasticcio di Bietole al Forno, so I took a look at the ingredients. Uugh it called for bread crumbs…. sugar 🙁
I decided to swap out the blood sugar spiking bread crumbs for healthy, yummy almond meal and viola … it became a low glycemic recipe! It came out so tasty, my family gobbled the entire tart up. A slice (or two) makes a perfect, light summer meal, especially when paired with a big, mixed green salad.
You can use either green chard or rainbow chard, the Farmer’s Markets are abundant with it now and make sure you use a Spanish onion instead of a regular yellow onion, they taste much sweeter!
2 pounds Swiss chard, washed and spun dry
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced or crushed
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
3 large eggs
salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 cup almond meal
- Preheat the oven to 350 degrees F.
- Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.
- Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.
- In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium/low flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.
- Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.
- Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup almond meal. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining almond meal.
- Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.