swiss chard & spinach

How many more times can I talk about Bake Until Bubbly by Clifford Wright? The book might be in your local store by now, so keep an eye out for it. Don’t just trust my endless posts about the recipes I’ve made from this book; the reviews are fantastic too. About this recipe? It’s a Swiss chard and spinach casserole, tossed with olive oil, chickpeas, salt, pepper, scallions and dill (the dill makes this dish). Top it with feta and bake for 35 minutes. Use 5 or 6 ounces of feta and a larger 19-ounce can of imported chickpeas if you want to make this into a main dish versus a side dish as the author proposes. A blog entry won’t do justice to how great this smells, so just take my word for it and try for yourself.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s