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Swiss Chard Casserole

January 29, 2012

We finally enjoyed our first slow weekend in a bit of time, and wow was it amazing.  I tend to wildly oscillate between social butterfly and homebody, and this weekend I stood strongly in the homebody category. Homebody does not mean lazy though, I worked on PhD research, cooked something new, went for walks, cleaned, and generally caught up with things I needed to get done. Checking a few TO DOs off our list, we were able to enjoy some quiet time with Serafina. We have been working on organizing her play space, and keeping mind creativity. She is starting to draw/paint/ color with purpose, so we are adjusting the space for her. Using the principles of the Waldorf School and Playful Learning, we set up an artistic space and organized an art/game closet for Serafina. We moved to our neighborhood so Serafina could enjoy a diverse and decent public school, but I plan to use some of my educator knowledge to help her free time be filled with creative play and art. One of the biggest challenges for contemporary children is the lack of free and creative play, which stunts growth and hurts problem solving. This little twine line is our first step. Clothes-pinned with pictures, drawings, and objects from nature, the twine line allows kids to change their art inspiration on a whim.

A New York Times recipe inspired this dish, but with many modifications and substitutions, the final dish looks so different, I changed it from a gratin to a casserole. I did not have high expectations of the dish, because really I was just trying to get rid of Swiss Chard before it turned. However, we were pleasantly surprised with an amazing dish. AAM requested that I not forget this one, and tag it for future…”Can you cook this more? I mean, like all the time? It is awesome!” So there you go, a great dish, and even better for guests.

Swiss Chard Casserole

  • olive oil
  • 1 red onion, chopped
  • 3 cups of Swiss chard, chopped
  • 3 cups of spinach, chopped
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • splash of water
  • 1/2 cup of sliced almonds
  • 1/3 cup of Pecorino Romano cheese
  • 1 cup of cooked brown rice

1. Pre-heat the oven to 375.

2. In a saute pan, saute the red onions until translucent. Add the chard, spinach, salt, and pepper, then splash water on top. Cover the saute pan and let the chard and spinach cook down.

3. When the greens are cooked, stir them into a bowl with the Pecorino and sliced almonds. Mix thoroughly.

4. In a greased baking dish, add the mixture. Bake in the oven for about 30 minutes (but check at 20 minutes). Serve hot or room temp.

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