Olive Oil Crust Tart with Chard and Greens

-Preheat your oven to 425 degrees.

-Mix 1¾ cup all purpose flour and ¾ tsp salt in a bowl.

-Stir in ½ cup extra-virgin olive oil and 1/3 cup cold milk or water (I use water).

-The dough will be crumbly and difficult to roll so press it evenly into an 11-inch tart pan, or pie plate.

-Bake until the crust is set and lightly golden, 10-15 minutes, pricking the bottom once or twice if it bubbles.


-Coarsely chop 1 bunch of chard (can sub kale, beet greens, cabbage, leeks, any GREENS) and 2 cloves of garlic.

-Add 2 TBS olive oil to a large skillet and add the chard and garlic.

-Cook until tender, about 8-10 minutes.

-Season with 2 TBS chopped fresh dill, parsley or cilantro, ¼ tsp salt and some freshly ground black pepper.

-Crack 3 large eggs into a large bowl and beat them.

-Add 1/3 cup yogurt and 1 cup grated Parmesan cheese (also good with goat, gorgonzola, blue, etc)

-Stir in the chard and then scrape the mixture into the prepared tart shell, spreading evenly.

-Reduce oven to 375 and bake until filling is golden and firm about 25-35 minutes.

-This tart is great topped with fresh sliced tomatoes.


Mixed Greens with Cilantro

-Stem 2-3 bunches of greens (any combination of chard, kale, beet greens or amara will do).  

-Set the greens in a steamer, with the tougher ones on the bottom and the most tender on top.  

-Steam for about 7-10 minutes until well done, then drain and chop.  

-Finely chop the following:

4 large cloves of garlic

1 bunch of cilantro

-Warm the following in a wide skillet for a few minutes:

3 TBS olive oil

2 tsp paprika

2 tsp ground cumin

-Stir in the garlic, the greens and the cilantro and cook until any moisture has evaporated and the cilantro is wilted.

-Taste for salt and then garnish with the following:

Oil-cured black olives

Lemon wedges