-1 lb. chard trimmed (can add in other greens as well)
-Olive oil, as needed
-1 leek or 1 onion, chopped
-3 garlic cloves, minced
-Salt, to taste
-Pepper, to taste
-4 t. water
-Bread Crumbs, as needed
Chop the chard, both leaves and stems, and then boil the
chard for about 5-10 minutes in lightly salted water. Drain
the chard and set aside.
Preheat the oven to 350°. Pour some olive oil into a large
skillet. Add the onion and sauté lightly over low-medium
heat for 2-3 minutes.
Add the garlic and sauté for another minute. Add the
chard and continue sautéing for 2-3 minutes more,
blending the ingredients well.
Beat the eggs in a deep bowl, add the salt, pepper, and
water. Mix well.
Thoroughly butter a long, ovenproof dish. Place the chard
mixture in it and spread evenly. Pour the egg mixture on
the top and also spread evenly.
Sprinkle some bread crumbs over the top surface. Place the
dish in the oven for about 25-30 minutes. Serve hot. Enjoy!
Adapted from mariquita.com by way of A Complete Menu
Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette