A Swiss Chard Recipe

Two of my new favorite cookbooks are by Yotam Ottolenghi. One is Jerusalem and the other is Plenty. I renewed both from the library a ridiculous number of times then decided to buy myself both.  Plenty is all about vegetables. I love finding new recipes that can help me use whatever is in the garden, including fresh herbs  This week it is Swiss chard.

Chard and Saffron Omelettes             
Serves 4

1/2 lb. (1 medium) waxy potato, peeled and cut into 3/8 inch dice
1 cup water
Pinch of saffron threads
3/4 lb. Swiss chard (stalks and leaves), shredded
salt and pepper
2 tsp. lemon juice
1 garlic clove, crushed
5 eggs
1/4 cup milk
2/3 cup chopped herbs (tarragon, dill, parsley)
vegetable oil
1/2 cup creme fraiche, cold (you can substitute sour cream)

Put the potatoes, water and saffron in a large pan and bring to a boil. Simmer for 4 minutes, then add the chard and some salt and pepper.  Continue cooking, covered, for 10 to 15 minutes or until the potato is soft. Drain out any excess liquid that is left in the pan.. Off the heat, add the lemon juice and garlic.  Leave to cool.

Whisk together well the eggs, milk, herbs and some salt and pepper. Pour 1 tsp. of oil into a hot 9-inch nonstick frying pan, then use one quarter of the egg mix to make a thin round omelette. Transfer to paper towels. Make 3 more omelettes in the same way. Leave to cool down.

Divide the cold creme fraiche among the omelettes, spreading it over one half of each. Taste the chard mix and adjust the seasoning, then spread generously over the creme fraiche. Fold each omelette over in half, then fold again to get a fan shape. Allow the chard mix to show at the open side. Arrange the omelettes in a lightly oiled ovenproof dish or on a baking sheet. (Keep in fridge if making ahead.) When ready to serve, preheat oven to 325 degrees. Place the omelettes in the oven for 5-8 minutes, or until hot. Serve at once.

The next recipe I am trying from this book is Lemon and Goat Cheese Ravioli!

At the market this week we will have our second planting of cilantro ready so if you haven't already made your winter stash of salsa, now is the time.

All of our flowers this week will be at Lindsay's wedding, but you can get some the following week!  We will also have jams, chard, and red and green lettuce.  See you there!