Do all readers know that chard is basically year-round here in SoCal? Also beets. If you’ve been in the CSA for any length of time, this is probably self-evident, but it bears repeating. Because to make the CSA work, you MUST have some good uses for chard. Also beets.
This one was sent to me by Celia from one of her favorite CSA friendly cookbooks Simply in Season. She claims that she made a half recipe and it used up all the chard, beet, and turnip greens, plus some of that wonderful fresh basil we have been getting recently. Also, it’s delicious. Here it is as a half recipe, since a full recipe makes a bazillion servings, and the half recipe only makes 4 – 5.
1 C onion
1/2 tsp dried oregano
Saute in pan for 5 minutes w/some oil.
1 1/4 lbs chard, beet greens, and turnip greens (stemmed and chopped)
Add to pan with onion and wilt (about 5 mins)
2 cloves garlic (minced)
1/2 Tbs flour
Add to mix, stir and cook for 2 – 3 mins. Remove from heat
1 C feta (crumbled)
1/2 C cottage cheese
pepper to taste
1/2 lbs frozen phyllo (thawed)
This last bit is where you have to get a bit creative. I wasn’t at Celia’s to enjoy this recipe, so I don’t know if she cut the phyllo sheets in half and made her half batch that way, or what. Actually, it probably is what I just suggested. But just in case it’s not, here is the recipe as written. If you choose to make it, you’ll just have to modify on the fly. Fun!
Place a sheet of phyllo on an oiled 9×13 pan. Brush with more oil and place another sheet on top. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of the filling and finish with the remaining sheets of phyllo. Bake uncovered at 375 for 45 minutes.