1 1/2 pounds combination of chard, kale, collards, mustard greens of choice
1/2 pound spinach
1/2 pound dandelion greens OR arugula
3 tablespoons unsalted butter
3 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 small zucchini, grated
1/3 cup chopped, fresh basil
1/4 cup chopped, fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
1/4 cup grated Jarlsberg or Gruyere cheese
1/4 cup fresh bread crumbs
Trim all greens, discarding stems and chopping the leaves.
Preheat oven to 375 degrees F. Heat one tablespoon of the butter with the olive oil in a large saucepan. Add the onion; cook 1 minute. Add the garlic; cook 1 minute longer. Stir in the pepper, all the greens including spinach, arugula etc., zucchini, parsley, basil, salt and pepper. Cook, covered over medium heat until very tender, about 15 minutes. Remove cover and cook, stirring often, 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 9 inch glass or ceramic quiche pan or a 12 by 9 inch baking dish. Sprinkle with the cheeses.
Melt the remaining two teaspoons butter in a small skillet over medium heat. Stir in the bread crumbs and saute until golden. Spoon crumbs evenly over the top of the pie. Bake for 25 minutes. Let stand 5-10 minutes before serving. Serves 6.
Note: When the Kings stayed stayed in September for 8 nights, they had a different breakfast every day but this one was their absolute favorite! When we said our goodbyes on the last day of their stay, Larry said they would love to stay forever... on two conditions: 1. That I would continue to serve them breakfast everyday and 2. that, although they would eat lunch away from Crystal Mesa, they would like me to serve them dinner at night as well! We talked about food often and expansively and they were eager to try any recipes I might have up my sleeve! This recipe works for breakfast, brunch, lunch or even a light dinner. I make it for my family all the time! And please know that you are not limited in any way to any specific combination of greens; use what's in season or what's on hand!
