It’s a bit crazy how fast things are growing at this time of year. It feels like little more than a week ago when I was transplanting the bok choy seedlings into the greenhouse, and already they’ve multiplied a hundred times in size. The livestock is as productive as ever, too, with a steady flow goat’s milk and our chickens and muscovy ducks laying all but too regularly. What’s a poor homesteader to do?? Why, bake a Chard, Choy, Cheese & Egg Casserole, of course!
This hearty dish is a delicious way to use up an abundance of greens, eggs, and cheese, and it’s as easy as pie.
- 6 duck eggs (or 8 chicken eggs)
- 1¼ cups whole-grain flour
- 2-3 cups cottage cheese, ricotta, chèvre, or other soft curd cheese, crumbled
- 1 cup feta cheese, crumbled
- 2-3 cups any hard cheese, shredded (e.g., cheddar, mozzarella, Swiss)
- ½ bunch rainbow chard, chopped
- ½ head bok choy, chopped
- handful of toasted sunflower seeds (optional)
- Preheat your oven to 350ºF and grease a large casserole.
- In a large bowl, beat together the eggs and flour.
- Stir in all cheeses, and mix in chopped chard and bok choy.
- Mush up the mixture with a wooden spoon, or get right in there with your hands. You want it mushy but not runny.
- Pour mixture into greased casserole. If desired, sprinkle the top with toasted sunflower seeds.
- Bake at 350ºF for 45-55 minutes.
Enjoy right out of the oven. Tastes just as good as leftovers, too!
Now, the best part is, if you come to Farm-Gate Friday today between 4 and 6pm, you can pick up most of what you need for this recipe right here fresh from the farm. Or if you can’t make it today, come to market in Annapolis Royal tomorrow morning and pick up what you need there. See you soon!
Laire and I are big fans of Jamie Oliver’s approach to cooking a side of greens, from his beautiful cookbook Jamie’s Italy. We do this with our gorgeous stalks of rainbow chard, kale, beet greens, and summer squash, and man! what a meal. We can’t get enough of the stuff, often finishing the greens before anything else on our plates.
It’s so simple, and I’m excited to share Jamie’s advice with you (in my own words).
Verdure verdi condite alla perfezione
Dressed up, perfectly cooked greens
I like how Jamie prefaces the recipe: “… in Italy, huge amounts of vegetables and greens are served as an antipasto just to get the tastebuds going. It’s because of this that the Italians are a damn sight healthier than us. So listen up. Let’s be like them and big up the greens. Cook them nicely, dress them with care and you’ll be laughing.” That just gets my mouth watering…
What you’ll need:
- large pot of salted water
- a very healthy bunch of greens (chard, spinach, kale, baby summer squash, broccoli, asparagus – whatever’s local and in season!)
- 2-3 tbsp. apple cider vinegar or lemon juice
- 3-6 tbsp. good quality vegetable oil, such as extra virgin olive oil, or a locally made alternative like Hillcreek Family Farm’s non-GMO canola or camelina oil (for sale at D’Aubin Family Meats in Bridgetown)
- salt and pepper
- minced garlic or garlic scapes, or one finely chopped chili pepper (optional)
Get the pot of water to a boil with the lid on. If you’re cooking chard or kale, chop up the stalks from the leaves first, then drop them into the boiling water. Then coarsely chop the leaves and after about a minute, drop them into the water, too. Boil them for 1-2 minutes. To tell if it’s done you can take a piece out and taste it, but the trick is to not overcook!
So cook them with your full attention (Jamie’s words), then drain them well into a colander and lay them on a clean kitchen towel to let the steam escape and soak up excess moisture. While still warm put them in a bowl and dress them with the vinegar or lemon juice, oil, salt, and pepper. Add your garlic or chopped fresh chili for some heat and colour.
As Jamie recommends, try to get into the habit of this! It’s so delicious, good for you, a great way to use up what’s in season, and you won’t get tired of it.