Saturday, January 26, 2013

Swiss chard and bacon pie

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Last year I was lucky to work with wellness coach Rachael Pontillo of Holistically Haute Wellness. In our sessions we talked about everything from nutrition to stress relief to feeding our families.

I wasn't a perfect student, but I realized yesterday that my work with Rachael had one lasting impact: When I open the refrigerator in the morning, my first thought is "How am I going to get my leafy greens in today?" Baby steps are better than no steps at all.

I'm pretty sure this swiss chard and bacon galette wouldn't be Rachael's first choice for a greens delivery system, but it sure was delicious. Greens with bacon are better than no greens at all.

I used a prepared refrigerated pie crust because I was short on time, but feel free to use your favorite homemade pie crust recipe.

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Swiss chard and bacon galette
This free-form pie is a great way to get your greens - it uses an entire bunch of chard, including the stems.
  • 1/4 pound bacon, diced
  • 1/2 large or 1 small onion, diced
  • 1 large bunch Swiss chard, any color, leaves and stems, roughly chopped
  • 1 1/2 cups shredded mozzarella cheese (substitute Monterey jack, gruyere or your favorite cheese)
  • 1/4 cup grated parmesan or Romano cheese
  • 1/8 teaspoon salt
  • freshly ground black pepper
  • dough for 9-inch pie crust
  • 1 egg, lightly beaten
Line a baking sheet with parchment paper and preheat the oven to 375 degrees.In a large skillet, cook the bacon until crisp. Remove the bacon from the pan and drain it on a plate lined with paper towel. Spill out all but 1 teaspoon of the bacon fat.Add the onion to the pan and cook until translucent, about 5 minutes. Add the chopped Swiss chard and cook until stems are tender and leaves are wilted, another 6-8 minutes. Pour the Swiss chard mixture into a large bowl and let cool 10 minutes. Add both cheeses, salt and pepper and mix well.Roll the pie crust dough out into a large circle - don't worry, it doesn't have to be pretty. Transfer the dough onto the parchment-lined baking sheet by rolling it around the rolling pin, picking it up, and then unrolling it on the parchment. Mound the Swiss chard mixture in the middle of the dough, leaving a generous border of two to three inches. Lift up the edges gently and fold them onto the filling, leaving most of the filling showing in the middle, pleating the border as you go. The edge of the galette (pie) should look very rustic and imperfect.Brush the exposed pie crust with the beaten egg and slip the galette into the oven. Bake about 45 minutes, until the filling is bubbling and the crust is golden. Cool on the pan. Serve at room temperature.
Prep time: Cook time: Total time: Yield: 8-10 servings


Dorothy at ShockinglyDelicious said...

Well THAT looks damn good!

Libbety said...

Looks great Erika and you're right... baby steps are better than no steps at all.

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