Here is an omelette recipe shared by one of our CSA members, Fred Kaltreider. If anyone else has a favorite recipe to share, please send it my way.
“Here’s a recipe I made up that uses the chard stems…and two pans.
I’m not giving measurements for this omelette, as they are flexible.” – Fred Kaltreider
Swiss chard (or kale)
Garlic scapes (if you still have them) or garlic or bits of onion
Eggs at room temperature, whisked
Pine nuts, toasted
Stem and chop chard, separating stem pieces first, and cutting them into 1/8-inch pieces.
Dry the stem pieces, but not the rest of the chard
Saute stems and garlic scapes (both in thin pieces) gently in butter or a mix of butter and oil, until soft
Toast pine nuts (or almonds) until they start to brown (in a pan on the stove or in a toaster oven at 350 degrees)
Steam the chopped chard in the clinging water with some prepared mustard, covered, in a saucepan or skillet.
Add eggs to the pan with the stems and make an omelette you will with the mustardy chard and pine nuts.
When you make an omelet like this, the green bits show on the outside.
Grated cheese is a nice addition to the filling.