{"id":1107,"date":"2018-03-27T19:20:08","date_gmt":"2018-03-27T23:20:08","guid":{"rendered":"http:\/\/harvestpartners.farm\/connect\/?p=1107"},"modified":"2018-03-27T19:20:09","modified_gmt":"2018-03-27T23:20:09","slug":"swiss-chard-pie-recipe","status":"publish","type":"post","link":"https:\/\/harvestpartners.farm\/connect\/2018\/03\/27\/swiss-chard-pie-recipe\/","title":{"rendered":"Swiss Chard Pie Recipe"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Swiss chard pie is a delicious way to use up some extra eggs<\/em>.<\/p>\n

Crust (you can also make this crustless or use phyllo dough for the crust)<\/span><\/h4>\n

2 cups flour<\/span><\/p>\n

\u00bd tsp salt<\/span><\/p>\n

1\/2 cup butter, soft but still cold<\/span><\/p>\n

1\/2 cup lard (preferably from pasture-raised pigs)<\/span><\/p>\n

1\/4 cup ice water<\/span><\/p>\n

Filling<\/span><\/h4>\n

1 large bunch of chard, stemmed, washed, and chopped<\/span><\/p>\n

Salt to taste<\/span><\/p>\n

1 large onion, chopped<\/span><\/p>\n

1-2 garlic cloves<\/span><\/p>\n

Lard or cooking oil<\/span><\/p>\n

\u00bc cup chopped fresh herbs (basil, cilantro, oregano)<\/span><\/p>\n

6 large eggs beaten<\/span><\/p>\n

\u00bd cup milk<\/span><\/p>\n

6 ounces feta cheese, crumbled<\/span><\/p>\n

Freshly ground pepper<\/span><\/p>\n

Preheat oven to 375 degrees.<\/span><\/h4>\n

Instructions for crust<\/span><\/h4>\n
    \n
  1. Put flour and salt in a bowl or food processor.<\/span><\/li>\n
  2. Dice butter and lard into smaller squares and put into the flour. Using a fork, pastry blender, or food processor, mix (pulse in processor) until butter and flour form small balls about the size of large peas.<\/span><\/li>\n
  3. Add water until mixed. The mixture is ready if you press crumbly dough together and it holds.<\/span><\/li>\n
  4. Put out onto a flat surface and work the flour by folding it over and over to make the crust more flakey.<\/span><\/li>\n
  5. Roll the crust out flat and then transfer to a 9-inch pie pan.<\/span><\/li>\n<\/ol>\n

    Instructions for filling<\/span><\/h4>\n
      \n
    1. Fill a bowl with ice water and set aside.<\/span><\/li>\n
    2. Bring a pot of water to a boil.<\/span><\/li>\n
    3. When the water is boiling, put the chard in and blanch it for 1 minute.<\/span><\/li>\n
    4. Using a slotted spoon, transfer chard to the bowl of ice water.<\/span><\/li>\n
    5. Let sit a few minutes, just until cool. Then drain and squeeze to get water out. (Do this by squeezing bunches in your fist.)<\/span><\/li>\n
    6. Heat the lard or cooking oil in a skillet over medium heat and add the onions.<\/span><\/li>\n
    7. Cook the onion, stirring often, until tender but not browned, about 5 minutes.<\/span><\/li>\n
    8. Add the garlic and cooking for another 30-60 seconds until the garlic is fragrant.<\/span><\/li>\n
    9. Stir in the chard, herbs, and salt. Stir mixture until the greens are coated with oil. Remove from heat.<\/span><\/li>\n<\/ol>\n

      Finishing the pie<\/span><\/h4>\n
        \n
      1. Beat the eggs and milk in a large bowl, mixer or food processor.<\/span><\/li>\n
      2. Crumble and stir in the feta.<\/span><\/li>\n
      3. Stir in the greens mixture.<\/span><\/li>\n
      4. Add salt and pepper to taste.<\/span><\/li>\n
      5. Pour the filling into the prepared crust.<\/span><\/li>\n
      6. Bake 30-40 minutes, until knife inserted in center comes out clean.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        Swiss chard pie is a delicious way to use up some extra eggs. Crust (you can also make this crustless or use phyllo dough for the crust) 2 cups flour \u00bd tsp salt 1\/2 cup butter, soft but still cold 1\/2 cup lard (preferably from pasture-raised pigs) 1\/4 cup ice water Filling 1 large bunch of chard, stemmed, washed, and […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[110,33,79],"tags":[],"class_list":["post-1107","post","type-post","status-publish","format-standard","hentry","category-eggs","category-pasture-raised-eggs","category-recipes"],"_links":{"self":[{"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/posts\/1107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/comments?post=1107"}],"version-history":[{"count":5,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/posts\/1107\/revisions"}],"predecessor-version":[{"id":1128,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/posts\/1107\/revisions\/1128"}],"wp:attachment":[{"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/media?parent=1107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/categories?post=1107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/harvestpartners.farm\/connect\/wp-json\/wp\/v2\/tags?post=1107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}