The holiday season is the perfect time of year to curl up with warm foods that soothe the soul. What’s Thanksgiving Day without a casserole or two, anyway? Gather around the table with your loved ones to feast on this chard-topping recipe straight from the garden!
You’ll need:
2 tbsp. vegetable oil
½ lb. shiitake mushrooms from the garden, stems discarded + caps sliced
kosher salt
½ cup panko (Japanese bread crumbs)
¾ cup Parmigiano-Reggiano cheese
10 large eggs
½ tsp. cayenne pepper
2 ½ lb. Swiss chard from the garden, stems discarded + leaves thinly sliced
To make:
Preheat the oven to 350 + butter a shallow 9’x13’ ceramic baking dish. Heat the oil until shimmering in a large skillet. Add mushrooms + cook over high heat, turning once, until golden + crisp (about 5 minutes). Season with salt + transfer mushrooms to a plate lined with paper towels.
In a small bowl, toss the panko with ¼ cup of the cheese. In a large bowl, whisk the eggs with the cayenne pepper, 2 teaspoons of salt + ½ cup of the cheese. Stir in the Swiss chard + mushrooms. Scrape the mixture into the prepared dish + bake for about 20 minutes, until the eggs are set around the edges. Sprinkle the panko on top + bake for about 10 minutes longer, until the casserole is set + the topping is lightly browned. Let stand for 10 minutes before serving + enjoy!
Want to plant your own Swiss chard this year? Stop by GSCO. We’ll be happy to help you get your garden started!
*Recipe from FoodandWine.com