First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.
Recipe courtesy Mario Batali
An Easter Favorite in the Willey home.
1 large bunch Chard, washed
2 Tbls. extra-virgin olive oil
2 cups thinly sliced Leek, well washed
2 garlic cloves, thinly sliced
4 Tbls. fresh Parsley, finely chopped (optional)
3 large eggs
salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1/2 cup bread crumbs
Preheat oven to 350° F.
Bring 6 quarts water to a rolling boil and add 2 Tbls. salt. Remove chard leaves from the stalks and roughly chop; add leaves to the boiling water, preserving stalks for another use. Cook leaves until tender, about 2 min. Drain thoroughly and set aside. In a 12-inch saucepan, heat 1 Tbls. olive oil over medium flame until hot but not smoking. Add leek and garlic, cook until soft and golden brown, about 5 minutes. Add chard and parsley. Let cook over medium heat for about 10 min, stirring occasionally. Remove from the heat, spread out, allow to cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 1 Tbls. of Parmesan and, using a whisk, mix until the ingredients are well blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Use the remaining olive oil to lightly grease a shallow 9-inch baking dish. Dust the bottom of the baking dish with 1/4-cup breadcrumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmesan and then remaining breadcrumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.