Tourte aux blettes Chard tarte

1 C. unbleached all-purpose flour
1/4 t.salt
1/4 C. olive oil
1/4 C. water

Filling:

1 pound Swiss chard leaves (or spinach)
Salt and freshly ground black pepper
3 large eggs
1 C. grated Parmesan cheese (or 1/2 cheddar and 1/2 Parmesan)

Preheat oven to 400 F

Prepare the pastry: Combine flour and salt. Stir in water and oil, mixing until thoroughly blended. Knead briefly. The dough will be like cookie dough. Press the dough into a 10 1/3 inch tart tin.

Prepare the filling: Wash and dry the green portion of the chard, discarding the center stem. Break up the leaves and coarsely chop them.

Place the chard in a large, shallow skillet and season with salt and pepper. Over low heat, wilt the chard and cook until most of the water has evaporated.

Combine the eggs and cheese, mix thoroughly. Stir in the chard and mix well. Pour the mixture into the pastry shell.

Bake until the crust is golden and the chard mixture is firm and browned. About 40 min. Serve at room temperature.

From: Bistro Cooking , Patricia Wells; Submitted by Nancy Roberts

Tender Greens (Swiss Chard) with Raisins and Almonds

3 tablespoons olive oil
2 medium cloves garlic , minced
1/2 teaspoon red pepper flakes
1/2 cup golden raisins (I prefer currants)
2 pounds fresh spinach , beet greans or Swiss chard, cleaned and stemmed per instructions below, (do not dry)
1/2 teaspoon grated lemon zest , from 1 lemon
Table salt
3 tablespoons slivered almonds , toasted

Heat oil, red pepper flakes, and garlic in large, nonreactive sauté pan or Dutch oven. When garlic starts to turn golden, add raisins and wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and add lemon zest. Cook over high heat until liquid evaporates, 2 to 3 minutes longer. Stir in almonds. Serve.

Wash the chard and remove leaves from stems. Chop coarsely. Stir fry
garlic and onion over medium heat. Add leaves and stir-fry for 3-4
minutes (until dry). Add salt and pepper to taste. Place feta cheese
in wrap, then add chard mixture.