This caught my eye this morning as I was reading the news online. It's from the NYT and I think it has real possiblities in regards to Ms Thunder Bumpers challenge for this week. If you added a portion of meat or fish it would be a great dinner.
Swiss Chard, Spinach and Rice Gratin
By MARTHA ROSE SHULMAN
I like this dish as much cold as I do hot. It’s very portable — if you’re looking for lunchbox ideas, try it.
1 pound Swiss chard, washed and stemmed
1/2 pound spinach, washed and stemmed
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh rosemary
3 large eggs
1/2 cup (2 ounces) grated gruyère cheese
1 cup cooked basmati brown rice
1. Bring a large pot of water to a boil while you clean the chard and spinach. Fill a bowl with ice water. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil, salt generously and add the chard leaves. Blanch for about two minutes, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Blanch the spinach for 30 seconds, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze out the water and chop medium-fine.
2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil.
3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, thyme, rosemary and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard and spinach. Stir together for 30 seconds to a minute, just to blend the mixture. Season with salt and pepper, and remove from the heat.
4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil.
5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving. You can serve this warm, at room temperature or cold.
Advance preparation: The blanched greens will keep for three or four days in the refrigerator in a covered bowl. The recipe can be prepared through step 3 up to two days ahead. The finished recipe will keep for three or four days in the refrigerator.
Nutritional information per serving (based on four servings): 260 calories; 16 grams fat; 5 grams saturated fat; 174 milligrams cholesterol; 19 gramscarbohydrates; 4 grams dietary fiber; 389 milligrams sodium (does not include salt added during cooking); 14 grams protein
Nutritional information per serving (based on six servings): 173 calories; 11 grams fat; 3 grams saturated fat; 116 milligrams cholesterol; 13 grams carbohydrates; 3 grams dietary fiber; 259 milligrams sodium (does not include salt added during cooking); 9 grams protein