I’m still trying to cook with local veges that are in season. Right now salad green, spinach, asparagus, and potatoes have been arriving weekly in my CSA box. A month ago it was kale, chard, and sweet potatoes. I’m always looking for new ways to cook leafy greens, and I was so happy when this recipe appear on my favorite food blog Smitten Kitchen. She calls for chard. I’ve made it with both chard and kale, and have been happy each way.
The recipe is really pretty simple. Saute up onions and green stems.
Make sauce, grate cheese, and layer ingredients.
The recipe can be found here.