Silverbeet Swiss Chard And Mushroom Pie Recipes

SILVERBEET ( SWISS CHARD) AND MUSHROOM PIE

Steps:

• Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft.
• Add the mushrooms and saute for another 2 minutes
• Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts.
• Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
• Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
• Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
• Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.

SILVERBEET (SWISS CHARD ) PIE AKA " GRASS PIE"

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.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.