03 August 2006

Swiss Chard Timbale

Chop an onion and saute it in some butter. Add 1 pound of chopped swiss chard, and saute until chard is wilted and most of the liquid has evaporated. Move chard to a bowl and add 2 T. melted butter, 1/4 cup of milk, 1/2 cup of heavy cream, 1/2 t. salt, some ground pepper, 2/3 cup of breadcrumbs, 1/2 cup of grated swiss cheese and 5 beaten eggs. Mix well and bake in a buttered souffle dish in a water bath - at 325° F for 45-60 minutes or until a knife comes out clean. Yum.