07/08/2017
Greens and lavender at Penrose. Summer is in full swing!
See below for a delicious and easy recipe for using all that wonderful Rainbow Chard. Trouchia is a French eggs and greens snack that can be eaten as a finger food. Great to have around on summer days.
Trouchia
4 cups Swiss Chard
1 small bunch parsley, chopped
5 very fresh eggs
3/4 cup freshly grated Parmesan cheese
1/4 cup seedless rainsins
1/4 cup extra virgin olive oil
1/2 teaspon salt and freshly ground black pepper
Shred Swiss Chard leaves and stems fairly finely. Pat dry if wet.
Put the chard in a bowl with parsley, eggs, Parmesan, salt, pepper and raisins.
Stir with a fork, barely mixing the egg yolks and whites, as for an omelet.
Heat half the oil in shallow, ovenproof skillet on top of the stove.
Pour in the egg mixture and cook over moderate heat, without stirring, but pushing down with a spatula to compact the mixture, until the edges puff up and the center bubbles, about 4-5 minutes.
Transfer the skillet to the top of the oven preheated to 425 degrees F. Cook for 10 minutes. Remove from the oven, put a plate firmly over the skillet, and turn both of them upside down. Take the skillet off the top, put the remaining oil into the still hot skillet, then slide the upside down trouchia off the plate back into the skillet. Saute for a further 3-5 minutes or until firm. Cut into wedges and serve hot or cold. Or cut into small squares to enjoy as a convenient finger food.
Enjoy!
