Swiss Chard Zucchini

1 lb zucchini 12 onion small bunch of Swiss chard leaves small bunch of parsley chopped 1 clove garlic minced 1 egg 1 c flour 12 tsp salt splash of milk 2 Tbsp oil some for the pan. Remove pan from heat.

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Cook and stir until chard has wilted stirring occasionally 5 to 8 minutes.

Swiss chard zucchini. Add the chickpeas and chard. Add the Swiss chard stir cover lower the heat and cook for a bout 10 minutes. Directions Wash the Swiss chard remove and discard the large stems and finely chop the leaves.

Reduce the heat to medium-low and cook until the zucchini is tender about 8 minutes. Bring the liquid to a boil again. Sprinkle with a few pinches of salt and sit aside uncovered for 15-20 minutes.

Chopped stems from a large bunch of white-stemmed Swiss chard a typical bunch weighs around 1 pound red chard makes the soup brown so I avoid it Add the following ingredients bring to a boil then reduce to a simmer and cook around 7 minutes after it starts boiling until the Swiss chard is soft but still green and the zucchini is tender. Add onion garlic and chard leaves. Add the zucchini stock and a hefty pinch of salt and pepper.

Pour drained and rinsed chickpeas into smaller mixing bowl and mash briefly with potato masher until broken up should look like very thick hummus. Bring to a boil. Cook gently until bacon begins to curl 3 to 5 minutes.

In a 10 inch cast iron skillet saute the garlic summer squash and onions in 1 teaspoon of the oil for 3 minutes on medium heat. Transfer chard mixture to a large bowl. Swiss Chard and Zucchini Cakes In large mixing bowl grate zucchini.

Melt butter in a skillet over medium heat. Add the zucchini stock and a hefty pinch of salt and pepper. Reduce the heat to medium low and cook until the zucchini is tender about 8 minutes.

Add the chard leaves season with a pinch of salt and pepper and sauté rearranging with tongs as necessary. Cook the chard for about 2 minutes or until wilted. Add the chickpeas and chard leaves.

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