I listed out several chard-recipe options for Steve, and he voted for this one. It's another recipe from the Boistfort Valley Farm site. I wasn't entirely sure if the original recipe was calling for entire chard stalks or just the greens. I decided to use just the greens and save the stalks for another meal.
1 pie crust (I used a 9-inch frozen one)
Olive oil (a couple tablespoons)
1 large onion, chopped
Freshly pressed garlic (I used 6 cloves)
Basil, to taste (I used dried)
Rosemary, to taste (I used dried)
Thyme, to taste (I used dried)
Chard greens, chopped into fairly narrow, 1/2-inch-wide strips (I used the greens from 7 or 8 stalks)
Balsamic vinegar (a couple tablespoons)
Coarse salt, to taste
Freshly ground black pepper, to taste
2 eggs, beaten
1 1/2 c. crumbled feta
Preheat the oven to 350 degrees F. Prick the pie crust liberally with a fork. Bake the crust for 10 minutes. Remove from oven and allow to cool. (Keep the oven on! It would've made my job a whole lot quicker if I had done this, instead of later putting the filled pie crust into the oven and "baking" it for 30 minutes in a cool oven. Sigh.) Heat the olive oil in a large skillet over medium heat. Sauté the onions, garlic, basil, rosemary, and thyme in the oil until the onions are soft and translucent. Add the chopped chard greens. The original recipe said to "cook until you see a color change." Pretty soon after I added the chard, the onions turned pink and the chard was wilted. I figured that was the color change I was supposed to be looking for. When this happens, pour in the balsamic vinegar, and stir to distribute. Add salt and pepper to taste. Transfer the chard mixture to a large mixing bowl, and allow it to cool somewhat. Then add the eggs and 3/4 c. of the feta, and stir to combine. Pour all of this into the baked pie crust. Sprinkle the pie with the remaining 3/4 c. feta. Bake in the [heated] oven for 30-40 minutes.
This is really, really good. The flavors work together beautifully. Steve could barely answer when I asked for his opinion, because he was so busy stuffing his face. The most he could muster initially was "Mmmmmmm."