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| This pan is toooooo small! |
Yep. I've been really behind on my recipe posts. No denying that. In fact, this one, a blatant cheat (more on that in a second) was made in August. For a trip to the beach. I know there's a wild Indian Summer on, but seriously. Two months. I'm off my game! This recipe was a direct result of having too much farm share swiss chard and green onions. It was a cheat because...you have no need for a Le Creuset if you actually follow the instructions, and say, have a large frying pan. I probably could even have just used a wok. But I'm a stinkin' cheater. So I cheated and used Blue. I think you can see why in the illustration to your right.
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This one is jusssst right.
And also the colors look nice together.
Always looking out for you, food porn. |
I stuck to the original recipe, and the results were delicious. I would recommend eating it relatively soon after making, and if you plan on cooling and saving for later (say for your planned picnic on the beach the next day), cool for a darn tootin' long time. Else, the phyllo will absorb the moisture from the steamy chard and get all wilty and weird. You can kind of fix this by popping it into the oven for a bit, but this doesn't work if, say, you are on the beach and didn't happen to put your oven in your beach bag. I also did not follow the folding directions on the recipe. I chose to do it more like a lasagna, making a point to make the bottom and top pieces alternatively more left or right oriented to created a burn barrier for the filling (if that makes any sense; I'm just lazy). Using cooking spray is soooo much easier - I ran out halfway through and had to like...dip my little fingers in oil and smear it finger painting style all over the phyllo. Not very elegant. Either way, it's a great, healthy, tasty way to get rid of your abundance of swiss chard. As per, I found it using MyRecipes.com and it comes from the
December, 2003 issue of Cooking Light.
