Recipe - Bert Greenes Crustless Greens Pie

1 One half pound Swiss chard
One half pound Arugula
Three fourths pound Dandelion greens
3 tablespoon Unsalted butter
1 tablespoon Olive oil
1 Onion; finely chopped
2 Cloves garlic; minced
One half small Yellow pepper; seeded
and finely chopped
2 small Zucchini; grated
1/3 cup Chopped fresh basil
One fourth cup Chopped fresh parsley
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
3 Extra large eggs; lightly
beaten
One fourth cup Freshly grated Parmesan
cheese
One fourth cup Grated Jarlsberg cheese
One fourth cup Fresh bread crumbs

From: pamram@bev.net (Pamela Ramsey)

Date: 9 Jul 1995 12:51:33 0400
Trim the chard, arugula and dandelion greens. Discard the stems and chop
the leaves. Preheat the oven to 375F. Heat 1 Tbsp of the butter with the
oil in a medium saucepan. Add the onion and cook one minute. Add the garlic
and cook one minute longer. Stir in the pepper, chard, arugula, dandelions,
zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat,
until very tender, about 15 minutes. Remove the cover and cook, stirring
frequently, until all liquid has evaporated, about 25 minutes. Transfer to
a large mixing bowl.

Beat the eggs into the greens and pour the mixture into a buttered 9inch
glass or ceramic quiche pan. Sprinkle with the Parmesan and Jarlsberg
cheeses.

Melt the remaining 2 Tbsp butter in a small skillet over medium heat. Stir
in the bread crumbs and saute until golden. Spoon them over the pie. Bake
25 minutes. Let stand at least 10 minutes before serving. Serves six.

recipes are from "The Dandelion Celebration: A Guide to Unexpected
Cuisine" (Goosefoot Acres Press, Cleveland, Ohio)

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