by Emily Franklin
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Emily Franklin's Notes:
3 tablespoons Olive OIl Ask a question about this ingredient
1 1/2 pound Chard and/or Kale, washed, trimmed and cut into smallish pieces Ask a question about this ingredient
dashes salt Ask a question about this ingredient
dashes pepper Ask a question about this ingredient
1 egg, lightly beaten Ask a question about this ingredient
1 cup Shredded Parmigiano-Reggiano Ask a question about this ingredient
3 tablespoons Whole Wheat Flour Ask a question about this ingredient
3 tablespoons Apple Cider Vinegar Ask a question about this ingredient
1/4 cup Sunflower seeds Ask a question about this ingredient
Heat oven to 400.
Ask a question about this stepHeat olive oil in a large pan and add greens, dusting with salt and pepper as the greens wilt. Remove from heat after 3-5 minnutes and set aside.
Ask a question about this stepIn a medium-sized bowl, mix egg, cheese, and flour. Add vinegar and stir.
Ask a question about this stepAdd greens and sunflower seeds to egg mixture and combine well.
Ask a question about this stepGrease a springform pan (8 or 9 inch) or a tart pan.
Ask a question about this stepSpread the mixture into the pan, pressing down firmly and making sure the mixture is evenly distributed.
Ask a question about this stepBake for about 10 minutes until egg is set and cheese is melted. Let pan sit for a couple of minutes before removing springform ring. Cut into slices and serve warm or room temperature.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
