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Food

Swiss Chard Pie Recipe

Eating your greens is always easy when it's cooked in a pie.
Swiss Chard Pie Recipe
Photo by Janelle Jones

Servings: 6
Prep time: 20 minutes
Total time: 2 hoursee

Ingredients

for the crust:
2 cups all-purpose flour, plus more for dusting
16 tablespoons unsalted butter, cubed and refrigerated
½ teaspoon kosher salt
5 1/2 tablespoons ice water

for the filling:
2 heads swiss chard, rinsed thoroughly, stems reserved and diced
5 slices smoked bacon, cut into lardons
1 small white onion, sliced
1 cup sherry wine
¼ cup heavy cream
½ teaspoon ground mustard
kosher salt and freshly ground black pepper, to taste

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Directions

1. Make the crust: In a stand mixer or food processor, pulse the flour, butter, and salt until pea-sized crumbles form. Gradually add the ice water and quickly turn off the machine once the mixture comes together. Gather the dough into a disc and wrap in plastic wrap. Let rest for one hour in the refrigerator.

2. On a lightly floured surface, roll out the dough to approximately a 14-inch circle. Place the dough into a 10-inch round pie dish and refrigerate the dish until ready to use.

3. Make the filling: Bring a large pan of generously salted water to a boil and add the swiss chard leaves. Cook for 30 seconds, then drain and transfer the leaves to an ice bath. Drain the leaves and dry thoroughly, then roughly chop them.

4. In a large skillet over medium heat, cook the bacon until almost crisp, about 7 minutes. Add the swiss chard stems and the sliced onions and cook until light golden brown, about 15 minutes. Add the drained swiss chard and cook for 8 to 10 minutes. Add the sherry and reduce by ¾, then add the cream and reduce by ½. Add the ground mustard powder and season with salt and pepper to taste. Refrigerate the filling for one hour.

5. To assemble: Heat the oven to 350°F|180°C. Fill the crust with the chard mixture and cover the chard mixture with a small square of parchment paper to prevent it burning in the oven. Fold over the edges of the dough circle to form a rustic, scalloped edge. (Its fine to have the dough overlapping the parchment. Bake the pie for about 1 hour, or until the crust is golden brown. Remove from oven, pull off parchment pieces, and serve hot.