3 pounds cleaned stir fry mix, spinach, chard, beet, or turnip greens
¼ cup extra-virgin olive oil, plus more if needed
1 onion, finely chopped
1 cup grated parmesan cheese
2 eggs, lightly beaten
¼ cup pine nuts
1/3 cup seedless raisins soaked in water, drained
1½ cup fresh breadcrumbs
A 9-10 inch spring form pan
Remove tough stems and finely shred the leaves. Cook chard in salted boiling water about 4-5minutes until tender. Cool and squeeze out all moisture. Chop finely. Sauté the onions in olive oil, until browned and add the chard. Sauté for 5 minutes, Season with sea salt and pepper lightly and remove to cool. Add in the eggs, parmesan, pine nuts and raisins. Season with sea salt and pepper. Coat the bottom of the spring form pan with olive oil, and spread half of the breadcrumbs in the bottom of the pan. Add the chard mixture and flatten the top. Top with remaining breadcrumbs. Drizzle with 1 T. of olive oil. Bake in a preheated 350oF oven for 40 minutes. Remove and run a knife around the edge of the torte and loosen the sides, then unlatch the sides of the pan to remove. Wait 5 minutes and remove bottom of pan and sled it onto a serving platter. Serve at room temp and do not refrigerate. Serves 8-10 Courtesy of A Healthy Kitchen
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