Pasta Stuffed with Swiss Chard
1 lb Swiss Chard
3/4 cup onion, chopped
8 manicotti tubes or 16 large pasta shells
1 beaten egg
3/4 cup cottage cheese
Monterey Jack cheese (grated)
Nutmeg (freshly grated)
1. Wash and remove the stems from 1 lb of Swiss Chard. Chop and steam with 3/4 cup chopped onion.
2. Cook 8 manicotti tubes or 16 large pasta shells until tender.
3. Drain swiss chard and onions and mix with 1 beaten egg and 3/4 cup cottage cheese. Stuff pasta and place in greased pan. Top with Monterey Jack cheese (grated) and sprinkle with freshly grated nutmeg.
4. Cover and bake at 350 F for 30 minutes.
- by Mary Smith from Community Farm of Ann Arbor Cookbook
4 Tbsp unsalted butter
1 large onion, finely chopped
1 lb Swiss Chard or Collard greens – stems and leaves chopped separately
1/4 cup milk
1/2 cup heavy or whipping cream
1/2 tsp salt
1/4 tsp freshly grown pepper
2/3 cup fresh bread crumbs
1/2 cup grated Jarlsberg cheese
5 eggs, lightly beaten
Melt 1 Tbsp of the butter in a large skillet over medium-low heat. Add the onion and cook for 2 minutes.
Stir in the chard or collard stems and cook, covered, until tender around 15 minutes. Stir in the chard or collard leaves and cook, covered, until tender around 3 minutes.
Raise the heat to medium-high and remove the cover. Cook, tossing constantly, until all liquid has evaporated. Transfer to a large bowl and set aside to cool.
Preheat the oven to 325F. Melt the remaining 3 Tbsp of the butter and add it along with all the remaining ingredients to the greens mixture in the bowl.
Mix well and pour into a buttered 1 1/2 quart soufflé dish. Place the dish in a roasting pan. Pour boiling water in the pan to half the depth of the soufflé dish. Bake until a knife inserted in the center comes out clean, 45 minutes to 1 hour. Remove the dish from the pan. Let stand 10 minutes.
Run a sharp knife around the edges of the soufflé dish and very carefully invert it onto a shallow serving platter.
- by Bert Greene from Greene on Greens