In looking back over the blog I realize that I post a lot of breakfast foods and baked goods. No surprise really since breakfast is my favorite meal, and I have always loved to bake. That said, it really isn't a fair representation of all I eat and cook. I will have to do better about posting more vegetables. So here is a great little dish that we had in school last week. I didn't actually cook it, but I certainly did eat it! These little cakes are kind of like a little omelet only not so eggy. They are simple to make with only a few ingredients, and are really nutritious with greens and eggs. A great way to get some protein without eating grains, beans or meat. The chard is full of nutrients like all leafy greens are. I have given you the stats on greens several other times, so I am going to skip that this time. Chard does have 13 different antioxidants in it! If you want to read about it you can find nutrition information here.
This recipe is from the Esalen cookbook, which is a retreat center in California. Their cookbook is full of really good recipes, and one that I have in my home collection. (It is not vegetarian.) This recipe was part of our anti-cancer menu, I assume because the Swiss chard is so nutrient dense. The egg mixture can be a little temperamental to work with. Work kind of quickly so the eggs don't deflate, and use your fingers to pick the mixture up to put a little piles in the pan to cook. You then pat it down with your fingers. Not too hard and you don't have to worry about how pretty they are. Just make 'em and eat 'em!
On another note, isn't this little snowman so cute?
Swiss Chard Cakes with Horshradish Goat Cheese Sauce
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: breakfast entree side swiss chard
Ingredients (4 servings)
- 4 large eggs
- 1/2 tsp salt
- 1 small yellow onion cut in half and then sliced into half moons
- 1/2 pound Swiss chard, washed and patted dry
- 4 Tbsp olive oil, coconut oil, or sesame oil
- 4 oz goat cheese
- 1/4 cup water
- 1 Tbsp prepared Horseradish
- 2 tsp fresh dill, minced
- sea salt
Make the sauce: Mash the goat cheese in a mixing bowl with a spoon until soft. Mix in the water and horseradish and stir until you have a smooth consistency. Mix in the dill and a big pinch of salt. Taste for seasoning and adjust as needed. Pour into a serving dish and set aside.
Cut the thick stems out of the swiss chard. Save stems for another use. Lay the leaves on top of each other. Roll into a tight log, like a cigar. Slice into 1/3 inch pieces, making long ribbons. Set aside.
Separate the egg whites and egg yolks. Beat the egg whites with an electric mixer until stiff peaks form. Blend in the egg yolks and salt, mixing until combined but trying not to deflate the whites too much. Add the chard and onion into the egg mixture. Stir gently but combine well.
Heat oil in a heavy skillet or frying pan. Using your hand, scoop up a nice amount of the chard mixture. Lightly put it into the hot pan and gently pat it down into a cake. Repeat to make as many cakes as fit in your pan. Cook about 4 minutes until the first side is golden brown. Turn and cook until the second side is golden brown. Place on a platter and keep warm while you cook any remaining batter. If the egg starts to separate out, just stir a bit. Serve cakes with horseradish sauce either on the side or drizzled on the top.