We have decided to let our vegetable garden take a rest this year. Since I couldn't completely retire my green thumb for the season, I decided to experiment with container gardening. My spinach crop was a bit disappointing but I am encouraged by how well the Swiss Chard is doing.
Part of the success of my container crop will be based on a consistent harvest. So here is where today's recipe comes in. My first harvest resulted in only 3 cups but this recipe would easily accommodate 4 cups, feel free to substitute spinach, kale or beet greens.
Swiss Chard & Feta Bake
By Inspired by the Seasons
- 3 c Chard or green of choice, chopped
- 4 shallots, chopped or whatever amounts results in 1/3rd of a cup
- 1/4 c sour cream
- 6 eggs
- 4 spring or green onions, sliced
- 3/4 c feta cheese
- 1 tsp smoked paprika
- 1/2 tsp salt
- 2 tsp olive oil
Preheat oven to 350 degrees and grease an 8" square baking pan.
In a 8" fry pan heat the olive oil to medium low and add shallots. Cook for 3-4 minutes until soft. Add Swiss chard and cook an additional 3-4 minutes until wilted. Transfer to a colander to cool.
In a medium sized bowl, whisk together all ingredients except for the feta cheese. Once combined, stir in feta cheese and pour into prepared baking dish.
Place in oven and bake for 30-35 minutes until the middle is set.