1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
3 large eggs
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 cup bread crumbs
Methods/steps
Preheat oven to 350 F.
Bring 8 quarts water to a rolling boil then add 2 tablespoons salt.
Roughly chop up the Swiss chard, discarding the rough stems. Add chard to the boiling water and cook about 15 minutes, or until tender. Drain completely and set aside.
In a 12-inch saucepan, heat 3 tablespoons of the olive oil over a medium heat until hot and not smoking. Cook the onion and garlic for about 5 minutes or until soft and golden brown.. Add the chard and parsley. Allow to cook over medium heat for about 10 minutes, stirring only occasionally.
Remove from heat, let cool.
Meanwhile, break the eggs into a small bowl. Season with salt and pepper to taste. Add 3 tablespoons of Parmigiano. Use a whisk to mix until the ingredients are well-blended. Add the egg mixt to the cooled Swiss chard, toss to combine.
Use the remaining olive oil to lightly grease a shallow 9-inch round baking dish. Dust the bottom of the baking dish with 1/2 cup of the bread crumbs. Gently place the chard and egg mixture into the pan. Dust with the remaining Parmigiano, then the remaining bread crumbs.
