Swiss Chard Pie

I love swiss chard. The plant does amazingly in almost any garden, grows for almost two years and is extremely productive. I recommend having at least one plant per member of your household in your home garden. Today I went to the Neighborhood Community Garden and swapped some of my arugula for some swiss chard with a fellow gardener.

It was a nice change from all the black kale, arugula, and mustard greens I've been eating. My friends and I grew it two seasons ago and we were eating swiss chard five times a week! (We got so sick of it we decided not to grow it again... a decision I've regretted.) It was also a nice addition to my pb&j and ramen diet.

I wanted to make a quick meal out of it so I went into my pantry and fridge and pulled out two frozen pie crusts, my block of cheddar, and a can of vegetable soup. I sliced the swiss chard into 1/2 inch thick slices, mixed it with the can of soup, and threw in some shredded cheese. Defrosted the pie crust. Assembled and baked it. Took about 15 minutes to prep it, 35minutes to bake it and I had a delicious swiss chard pie. :) Rachel Ray would have been so proud of me.

Recipe: (Serves 4-6)

5 cups of chopped Swiss chard (about 6-8 leaves with stalks)
1 can of chunky vegetable soup (16 ounce can)
1 cup of shredded cheese.
2 roll out pie crust.

1. Toss the first three ingredients in a bowl while your pie crust defrosts.

2. Butter a pie dish and roll out the bottom crust.

3. Fill the dish with your stuffing.

4. Roll out the top crust. Make sure you poke a few holes in the top to allow steam to escape.

5. Brush the crust with oil or a cream and egg mixture.

6. Bake for 35-45 minutes at 375F

7. Allow it to rest for 5-10 minutes.

8. Cut and eat.

The pie assembled without the top. It's so green it looks too healthy.