Silverbeet Swiss Chard Or Spinach And Ricotta Torte Recipes

Steps:

• In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown(watch carefully, don't let it burn!).
• Add the chard or spinach and toss quickly.
• Stir in a splash of white wine.
• Cook and toss until liquid evaporates and greens are wilted.
• Add the sugar, season with salt and serve. Enjoy!

Steps:

• Heat oven to 400°.
• Brown onion and garlic in oil.
• Trim and chop chard, add to pan and cook down until wilted.
• Beat eggs in a bowl; mix in cheese, salt and chard mixture.
• Pour into pie crusts; bake until knife inserted into center comes out clean, 30-40 minute.

Steps:

• Heat oven to 400°F ( 200°C ) 15 to 20 degrees less if using a fan-forced oven.
• Heat the olive oil in a non-stick frypan and add the garlic and chopped leek. Cook on a gentle to medium heat until the leek has softened. Set aside to cool.
• Remove the course stems from the silverbeet and just use the green leaves. Chop them roughly and add the whole bunch to a large saucepan. Add 1 cup of water. Cook over a medium heat with the lid on until the spinach has steamed and wilted down. Do not overcook the spinach- it should only take a few minutes to this point.
• When the silverbeet has wilted - strain it as much as possible and place on a clean tea-towel. Wrap the silverbeet in a clean tea-towel and squeeze out as much liquid as possible. Chop the silverbeet finer if desired and add it to a large mixing bowl.
• Add the cooked leek mixture, eggs, cheeses, salt and pepper to the silverbeet. Mix and pour into the pie shell.
• Decorate with the sliced tomato and sprinkle over some more cracked black pepper and salt.
• Bake in the oven approx 40 minutes or until set through. Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with a salad or more veggies on the side.