Ingredients:
1 bunch of swiss chard
1 red pepper
1 orange pepper
1 onion (I used purple for color, but Spanish is fine too)
a bit of olive oil
3 eggs
about 3/4 cup bread crumbs
about 1/2 grated parmesan
salt and pepper to taste
Directions:
1) Dice the onion and peppers
2) Wash the swiss chard. Remove the ribs. For the ribs are good, slice them up into small pieces. The ones that aren't, discard. Obviously what 'good' means is up to each cook. Then roughly chop up the swiss chard leaves.
At the end of what may feel like 16 hours of slicing and chopping, you should have the following ready to go. From here on out it's easy.
3) Heat up a pan with some olive oil and sauté the onions.
4) Add the swiss chard stems
5) Add the peppers. I didn't ended up using the entire 2 peppers. It seemed like too much. I'll be using the left over peppers for a salad in the next day or two. Isn't it beautiful? I love the colors.
6) Add the greens, a bit at a time. They won't all fit at once, so add a bit, allow it to wilt, and then add some more.
Once all the greens have been added, you'll have a beautiful swiss chard mixture:
Surprise! (yes, this is the surprise from the title of this recipe) You just made a delicious vegetable stock. Save the juice! Don't throw it away! I have mine in the fridge and will use it to make quinoa or some other grain in the next couple days.
Allow this to drain and cool for a bit, maybe 20 minutes or so. Then take the greens and place them in a medium sized bowl. Place in the refrigerator to allow it to cool.
8) Meanwhile, and I forgot to take pictures here so excuse me, crack open those three beautiful eggs you've picked out and mix 'em up. Add 3 tablespoons of parmesan. Add salt and pepper to taste. I only added pepper - I figured the cheese would be salt enough.
Heat the oven to 350 F / 176 C
9) Remove the now chilled mixture from the refrigerator and mix in the eggs. This is why we chilled the mixture - we don't want the eggs to cook when we mix them in.
10) Take a round 9 inch baking dish and cover the bottom with oil or cooking spray or whatever tickles your fancy. I used olive oil. Add 1/2 cup breadcrumbs to the bottom and swish it around so that it's evenly coated. I also swished it around on the sides a bit so that there was something covering the sides.
11) Gently add the swiss chard mixture.
Then add some parmesan and breadcrumbs on top.
12) Place in the oven for 30-40 minutes. I checked at around 30 minutes to see how it was coming along and decided to add 10 minutes, so I did cook mine for the full 40 minutes.
When done cooking, take out of the oven and allow it to cool for a bit: