What to do with all those awesome spring greens? Chard, spinach, arugula and more...Here are a couple recipes that include greens of any kind!
Spanish Tortilla
I've probably posted this before but this is one of the easiest and pleasing dishes to make. It's simple, the vegetables you choose to use can vary greatly and the result is always satisfying. Normally made with potatoes and onions you can switch up the veggies easily. This week I made mine with spinach and a tomato I happened to have on hand.
1 bag spinach
10 eggs
2oz Manchengo cheese (more or less to taste)-or other good melting cheese
olive oil
garlic
salt & pepper to taste
Preheat oven to 350 degrees. Grease a round 9 or 10 inch pie plate or round pan. In a skillet heat olive oil and one clove of minced garlic, more or less to taste. Add the bag of spinach and heat till wilted. In a separate bowl beat the eggs and add salt and pepper to taste. Approximately 1/2 tsp of salt and 1/4 tsp of ground black pepper again, to taste. Spread the spinach around the bottom of the prepared pan and pour the eggs on top. Slice the cheese this and lay on top of the egg. Bake for approximately 1 hour or till done in the middle.
*You can use any combination of veggies in this dish
* I like to grate a little cheese and add to the egg mixture then use slices of cheese on top
Another recipe I made this week is Savory Bread Pudding. I found the recipe in the Tartine cookbook and since I usually have everything on hand for this recipe it had become a go-to on nights when I can't decide what to make for dinner.
Savory Bread Pudding
340g/12oz Country bread or any type of good crusty read, preferably day old
2 Tbsp Olive oil
3/4 c. yellow onion, chopped or leek, chopped
Custard
10 large eggs
3/4 tsp salt
2 c. whole milk
2 c. heavy cream
1/2 tsp black pepper, freshly ground
1/4 tsp nutmeg, freshly grated
115g/4 oz sliced smoked ham, cut into strips
2 Tbsp thyme, chopped
1c. swiss chard or other braising green, chopped (optional)
3/4c. Gruyere, Cheddar or other good melting cheese, grated
Topping
1/2 c. Gruyere, Cheddar or other good melting cheese, grated
Black pepper freshly ground
Preheat oven to 350 degrees. Oil a 9x13 inch baking dish with olive oil.
Cut the bread into 11/2 inch cubes. If the bread is fresh, spread the pieces on a baking sheet, place in the oven and toast for few minutes to dry them out. Set aside.
In a skillet, heat the olive oil over medium-high heat. Add the onion or leek and saute, stirring with a wooden spoon, until lightly browned, if using onion, or soft, if using leek, 3-5 minutes. Remove from the heat and set aside.
To make the custard, in a mixing bowl, whisk together the eggs an salt until the eggs are well blended. Add the milk and cream, whisk to combine, and then whisk in the pepper and nutmeg.
In a large bow comine the bread, custard, ham, thyme, chard, sauteed onion or leek, and cheese and mix well. Carefully pour the mixture into the prepared baking dish. The custard should come right up to the top but not cover the highest pieces or bread.
Top the pudding evenly with cheese and then grind a light dusting of pepper over the surface. Place in the oven and bake until the custard is no longer runny in the center, about 1 hour. If the top startes to get too dark before the pudding is done, cover the dish with aluminum foil. Serve the bread pudding hot or at room temperature. Store any leftovers in the refrigerator for up to 4 days.
Spanish Tortilla
I've probably posted this before but this is one of the easiest and pleasing dishes to make. It's simple, the vegetables you choose to use can vary greatly and the result is always satisfying. Normally made with potatoes and onions you can switch up the veggies easily. This week I made mine with spinach and a tomato I happened to have on hand.
1 bag spinach
10 eggs
2oz Manchengo cheese (more or less to taste)-or other good melting cheese
olive oil
garlic
salt & pepper to taste
Preheat oven to 350 degrees. Grease a round 9 or 10 inch pie plate or round pan. In a skillet heat olive oil and one clove of minced garlic, more or less to taste. Add the bag of spinach and heat till wilted. In a separate bowl beat the eggs and add salt and pepper to taste. Approximately 1/2 tsp of salt and 1/4 tsp of ground black pepper again, to taste. Spread the spinach around the bottom of the prepared pan and pour the eggs on top. Slice the cheese this and lay on top of the egg. Bake for approximately 1 hour or till done in the middle.
*You can use any combination of veggies in this dish
* I like to grate a little cheese and add to the egg mixture then use slices of cheese on top
Another recipe I made this week is Savory Bread Pudding. I found the recipe in the Tartine cookbook and since I usually have everything on hand for this recipe it had become a go-to on nights when I can't decide what to make for dinner.
Savory Bread Pudding
340g/12oz Country bread or any type of good crusty read, preferably day old
2 Tbsp Olive oil
3/4 c. yellow onion, chopped or leek, chopped
Custard
10 large eggs
3/4 tsp salt
2 c. whole milk
2 c. heavy cream
1/2 tsp black pepper, freshly ground
1/4 tsp nutmeg, freshly grated
115g/4 oz sliced smoked ham, cut into strips
2 Tbsp thyme, chopped
1c. swiss chard or other braising green, chopped (optional)
3/4c. Gruyere, Cheddar or other good melting cheese, grated
Topping
1/2 c. Gruyere, Cheddar or other good melting cheese, grated
Black pepper freshly ground
Preheat oven to 350 degrees. Oil a 9x13 inch baking dish with olive oil.
Cut the bread into 11/2 inch cubes. If the bread is fresh, spread the pieces on a baking sheet, place in the oven and toast for few minutes to dry them out. Set aside.
In a skillet, heat the olive oil over medium-high heat. Add the onion or leek and saute, stirring with a wooden spoon, until lightly browned, if using onion, or soft, if using leek, 3-5 minutes. Remove from the heat and set aside.
To make the custard, in a mixing bowl, whisk together the eggs an salt until the eggs are well blended. Add the milk and cream, whisk to combine, and then whisk in the pepper and nutmeg.
In a large bow comine the bread, custard, ham, thyme, chard, sauteed onion or leek, and cheese and mix well. Carefully pour the mixture into the prepared baking dish. The custard should come right up to the top but not cover the highest pieces or bread.
Top the pudding evenly with cheese and then grind a light dusting of pepper over the surface. Place in the oven and bake until the custard is no longer runny in the center, about 1 hour. If the top startes to get too dark before the pudding is done, cover the dish with aluminum foil. Serve the bread pudding hot or at room temperature. Store any leftovers in the refrigerator for up to 4 days.
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