I’m finally getting around to this one. I’ve planned it for an eternity and since I did the ‘dried green experiment’. Swiss Chard provides an enormous volume of green material. I didn’t want it to go to waste, so I dried it. That worked really well.
Now I need to make things out of it. This winter it has been added to stews and soups, but now I wanted to get serious.
Will this work as well as a spinach souffle? Swiss chard has a slightly different taste for one thing and this application is from a dry rendition. Why spend so much time on dried stuff? That’s what’s easiest to store against possible hard-times. That’s part of what I’m toying with as a write this blog. What would I do if…?
Put 4 tablespoons of butter in a sauce pan with 4 tablespoons of rye or wheat flour. Heat until hot and blended, then add 1 cup of milk to make a sauce.
4 tablespoons of 17% dry parmesan cheese powder
1 teaspoon garlic
1 teaspoon salt and 1/4 teaspoon pepper
1/4 cup of dried swiss chard leaves without the stalk (I rubbed it and removed the bits of hard stalk by using a strainer)
2 egg whites whipped with 1/4 teaspoon of cream of tartar (Fold in at the end). Put in a 2 quart casserole dish with a lid and bake.
Cook for about 20 minutes at 375F.
After thought…it needed some oregano so I made a sauce from bright yellow farm eggs and mayonnaise with chives and a drop of oregano oil (be carefull with this oil…it’s extremely potent – I should know. A lady friend convinced me to put a drop on the back of my tongue to kill a cold. It was so awful and powerful that I forgot I had a cold. After the water quit running from my eyes so that I could see my way desperately around the kitchen, I fumbled for something to overwhelm it. It took a BIG squirt of ketchup to kill it).
The verdict: Don’t wait to bake it. Mine separated after it sat for an hour. The dried chard had floated to the top. Some of the chard on the side at the top got toasted and wasn’t less than lovely. Hubby and others liked it, so I must have been the only one that got a tiny shot of the weird end. Rating 80%