I love vegetables. It's a sickness, really, but I'll sneak grated zucchini into lasagne, substitute spaghetti squash for noodles, and dry kale chips for snacks. But...I have a shaming confession to make...
...I have never before had swiss chard!
Truly embarrassing, I know.
When I thought we'd be living at the farm, I purchased a CSA from Taste the Color, located just five miles away in Lomira. We ended up in Beloit, so my dad has been the recipient of these boxes, which he has shared with us when he comes to visit. He's brought pickling cucumbers, lettuce, green beans, and, most recently, swiss chard.
What was I going to do with that? I wondered.
So, I did what I always do...experiment!
Here are the delicious results:
On the Menu: Bacon and Swiss Chard Stromboli
Serves 4
Dough:
1 1/4 tsp yeast
3/4 cup warm water
1 tsp sea salt
1/2 tbs sugar
1/4 cup plus 2 tbs olive oil
1 3/4 cups flour
oil for greasing the pan
Filling:
3 strips bacon, diced
1/2 lb swiss chard, roughly chopped
1 tbs vegetable broth
1/2 cup swiss cheese, grated
For the dough:
Mix together yeast, water, salt, sugar, and olive oil. Let sit for five minutes. Stir in flour and let sit for 2 hours, or use immediately. Spread on a well-greased cookie sheet or pizza pan.
For the filling:
Place chopped bacon into skillet over medium heat. When bacon is almost crisp, throw in the swiss chard and vegetable broth and saute until wilted. Place filling in the center of the dough and sprinkle on the grated cheese. Wrap up the filling - almost like a calzone - and cut some holes in the top.
Bake at 350 degrees for about 20 minutes. Raise temperature to 400 degrees and bake until the top is golden brown, about 10 minutes.
Note: To make this meal vegetarian, omit the bacon and add six cloves of garlic, minced, and 1 tbs butter to the swiss chard. Saute until wilted, then proceed as indicated.
Blessed be.
...I have never before had swiss chard!
Truly embarrassing, I know.
When I thought we'd be living at the farm, I purchased a CSA from Taste the Color, located just five miles away in Lomira. We ended up in Beloit, so my dad has been the recipient of these boxes, which he has shared with us when he comes to visit. He's brought pickling cucumbers, lettuce, green beans, and, most recently, swiss chard.
What was I going to do with that? I wondered.
So, I did what I always do...experiment!
Here are the delicious results:
On the Menu: Bacon and Swiss Chard Stromboli
Serves 4
Dough:
1 1/4 tsp yeast
3/4 cup warm water
1 tsp sea salt
1/2 tbs sugar
1/4 cup plus 2 tbs olive oil
1 3/4 cups flour
oil for greasing the pan
Filling:
3 strips bacon, diced
1/2 lb swiss chard, roughly chopped
1 tbs vegetable broth
1/2 cup swiss cheese, grated
For the dough:
Mix together yeast, water, salt, sugar, and olive oil. Let sit for five minutes. Stir in flour and let sit for 2 hours, or use immediately. Spread on a well-greased cookie sheet or pizza pan.
For the filling:
Place chopped bacon into skillet over medium heat. When bacon is almost crisp, throw in the swiss chard and vegetable broth and saute until wilted. Place filling in the center of the dough and sprinkle on the grated cheese. Wrap up the filling - almost like a calzone - and cut some holes in the top.
Bake at 350 degrees for about 20 minutes. Raise temperature to 400 degrees and bake until the top is golden brown, about 10 minutes.
Note: To make this meal vegetarian, omit the bacon and add six cloves of garlic, minced, and 1 tbs butter to the swiss chard. Saute until wilted, then proceed as indicated.
Blessed be.
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