Author Notes
You may use any combination of chard, kale, or both. I created this for my family from local greens and used sunflowers for texture as my youngest child can't eat nuts. —Emily Franklin
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Ingredients
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3 tablespoons
Olive OIl
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1 1/2 pounds
Chard and/or Kale, washed, trimmed and cut into smallish pieces
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Dash
salt
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Dash
pepper
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1
egg, lightly beaten
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1 cup
Shredded Parmigiano-Reggiano
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3 tablespoons
Whole Wheat Flour
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3 tablespoons
Apple Cider Vinegar
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1/4 cup
Sunflower seeds
Directions
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Heat oven to 400.
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Heat olive oil in a large pan and add greens, dusting with salt and pepper as the greens wilt. Remove from heat after 3-5 minnutes and set aside.
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In a medium-sized bowl, mix egg, cheese, and flour. Add vinegar and stir.
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Add greens and sunflower seeds to egg mixture and combine well.
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Grease a springform pan (8 or 9 inch) or a tart pan.
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Spread the mixture into the pan, pressing down firmly and making sure the mixture is evenly distributed.
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Bake for about 10 minutes until egg is set and cheese is melted. Let pan sit for a couple of minutes before removing springform ring. Cut into slices and serve warm or room temperature.
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