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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 3/4 | leaves | swiss chard chopped | 2/3 | small box (1.5 oz) | raisins, seedless | 3/4 | ounce | pine nuts | 1 1/4 | large | eggs, lightly beaten | 1 | cup | bread crumbs (soft) | 2 1/2 | tablespoons | olive oil | 1/3 | large | Onion, minced | 1/2 | package (5 oz) | Cheese, parmesan, grated |
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Steps
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Sequence
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Step
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| 1 | Remove stem from swiss chard leaves. Slice into thin ribbons. | 2 | Boil chard in a pot of salted water for approximately five minutes, until soft. | 3 | Sautee onion with salt and pepper in large pan with 2 tablespoons olive oil. At the same time, place raisins in water. | 4 | Add swiss chard and sautee for 5 minutes. | 5 | Add in raisins (plumped and drained), lightly beaten eggs, cheese and pine nuts. Season with salt and pepper (or you can add red chili flakes, but be careful!) | 6 | Stir mixture together | 7 | Coat bottom of spring form pan with olive oil. Spread 1/2 bread crumbs evenly on the bottom of the pan. | 8 | Put in chard mixture. Spread evenly over bread crumbs. Top with remaining bread crumbs and drizzle remaining olive oil over the top. Bake for 30-40 minutes. | 9 | **Can add cheese to chard mixture (I like parmesean or sharp, white cheddar). |
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