Swiss Chard and Scallion Dutch Baby

Do you have friends or family members that don't like vegetables? I have a few. Do you have a large amount of produce that needs attention? I did. That is why, for one of my Sunday dinners with the girls, I adapted a recipe from my 2007 Food and Wine Annual Cookbook that takes a creative spin on a classic dessert, a Dutch Baby, a light pancake.


I cut down the amount of butter as the scallions cook nicely in canola oil spray. I also prepared this with white whole wheat flour and it still came out light and fluffy. Their recipe used Scallions and Spinach but this is easily adaptable to anything green that takes to heat well (and doesn't spring too much liquid).


Try it for yourself and see. ;)

Swiss Chard and Scallion Dutch Baby
adapted from 2007 Food and Wine Annual Cookbook


Ingredients:


1 bushel of Swiss Chard, chopped
4 large scallions, thickly sliced
1 spray can of canola oil (or olive oil)
1 cup of non-fat milk (or almond milk or whole milk)
1 cup of white whole wheat flour
4 large eggs
2 tablespoons unsalted butter
2 tablespoons of grated Parmesan cheese
Pinch of ground or freshly grated nutmeg
Salt and Pepper to taste


Recipe:

1. Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the swiss chard until wilted, about 1 minute. Drain and let cool. Squeeze the chard dry.
2. In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
3. Spray a 12-inch cast-iron or non-stick oven-proof skillet with canola oil (or olive oil). 
4. Add the scallions and cook over moderate heat until tender, about 3 minutes.
5. Add the swiss chard and cook until heated through, about 1 minute; season with salt and pepper. 
6. Increase the heat to high and cook for 1 minute without stirring. 
7. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. 
8. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.

Serve it as a first course (8 people) or a main course (4 people).

It tasted delicious topped with goat cheese! A wonderful pre-lude to San Francisco's Goat festival at the Ferry Building Farmer's Market on Saturday.


Let me know what of ingredient combinations you come up with.