Swiss Chard, Walnut, and Goat Feta Gratin

1 1/4 pounds Swiss chard, washed
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 large clove garlic, minced
2 tablespoons minced fresh or 1 teaspoon dried thyme
4 large eggs
1 cup (4 ounces) grated 1 cup (4 ounces) grated Three Graces Dairy Goat Feta ( or other firm, local cheese
1 1/3 cups cooked faro, brown rice, or quinoa
1/2 cup chopped walnuts
3/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper

Preheat the oven to 375 degrees F. Coat a 2-quart baking dish with olive oil.

Cut the woody stalks of the chard from the leaves. Bring a large pot of water to a boil; add the stalks and simmer for 4 minutes. Add the leaves to the pot of boiling water with the stalks; continue simmering until the chard is wilted, 3 minutes. Drain the chard in a colander; let stand until it is cool enough to handle. Squeeze as much water out of the chard as possible. Chop the leaves and stalks coarsely.

Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook until the onion is tender, stirring often, about 5 minutes. Remove from the heat.

Whisk the eggs in a large bowl; stir in the chard, onion mixture, cheese, faro, walnuts, salt, and pepper. Transfer to baking dish.

Bake until firm and lightly browned on top, about 30 minutes. Let stand 10 minutes before serving. Serve warm or at room temperature with sour cream, if desired. Makes 4 to 6 servings.

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