Christina's Apple, Chard and Mushroom Quiche

source unknown

• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1 large Vidalia or other onion, thinly sliced
• 1 cup (4 oz.) shredded ruby Swiss chard
• 1 cup (about 2 oz.) thinly sliced mushrooms
• Salt and freshly ground black pepper to taste
• ½ cup chopped apple
• 2 Tbs. all-purpose flour
• ½ tsp. ground nutmeg
• 4 large eggs
• 1 cup shredded Jarlsberg or Swiss cheese
• ½ cup milk
• 1 9-inch deep-dish pie crust, unbaked

1. Preheat oven to 375°F.

2. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.

3. Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.

4. Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.

5. Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.

6. Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve. 

Christina's Polenta and Greens

multiple sources

olive oil
12 cups chopped greens (Belgian endive, kale, turnip greens, kohlrabi, chard, etc. -- can include all stems)
1/3 cup golden raisins (optional)
1/4 teaspoon salt
2 cups yellow or white cornmeal
1/2 tsp granulated garlic
1/4 teaspoon crushed red pepper
4 cups vegetable or chicken broth
1 cup milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
4 teaspoons pine nuts, toasted (optional)

Heat a large nonstick skillet over medium heat. Coat pan with a little olive oil. Add greens in batches (thickest, hardiest greens first) and as they begin to wilt, add more, stirring constantly. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.

Combine cornmeal, garlic and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/2
cup cheese.

Spoon polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with pine nuts, if using.

Christina's Sweet Potatoe and Swiss Chard Gratin

adapted from Smitten Kitchen


1/4 cup butter
1 small onion, finely chopped
2 leeks, minced
1 1/2 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 teaspoon dried parsley
1 teaspoon dried thyme
kosher salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére, Havarti or other appropriate cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems and leek, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper and. Distribute half of the greens mixture over the potatoes, then sprinkle salt, pepper, half of the herbs and 1/2 cup of the cheese over it. Pour half of bechamel sauce over the layers then continue with the remaining sweet potatoes, more salt and pepper and then the remaining greens, salt, pepper and herbs and 1/2 cup c. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.