PKD Recipes

Greens

Any leafy greens will do: pak choy; purslane, kale, collard greens, turnip greens, swiss chard, rainbow chard, purslane, beet greens. Avoid carrot tops; these contain high amounts of strychinnine. Cut them finely without the stems except for pak choy, bok choy, and pok choy which are really like cabbage and the long stalks contain water and are very edible. Sauté the greens in a little olive oil add mostly water until they wilt a bit. Kale, collard greens, turnip greens require a long cook in a broth. Taste for seasoning. If the greens taste sweet then nothing else is needed. If they are a bit bitter (turnip greens, watercress) adjust by adding a tablespoon of currants, a teaspoon of pine nuts, drizzle some tupelo honey and add a squeeze of lemon juice, freshly ground pepper and a touch of Himalayan pink salt. Purslane and Swiss Chard are two greens I strip the leaves from the stalks and sauté the leaves only. Purslane is a delightful green high in omega 3’s. A walnut sauce can be drizzled over the greens or have it plain.

Chard and Saffron Tart

Tart dough
1 egg yolk, at room temperature
1 ¼ cups unbleached white spelt flour, divided
⅛ teaspoon Himalayan salt
3 tablespoons ice cold water
If the egg is cold from the refrigerator, warm it with hot water and let it sit a few minutes to bring it to room temperature. Combine 1 cup of the flour, salt in a bowl. Make a well with the flour. Put the egg yolk into the middle of the well; add the ice water. Mix everything together with a wooden spoon to form a smooth, soft dough, adding more flour as necessary. Dust the dough with flour, gather it into a ball, set it in a clean bowl and cover. Let the dough rise in a cool place overnight. If you are not ready to shape the dough at this time, punch it down and put it in the cool cellar or the covered in the refrigerator.
Flatten the risen dough; place it in the center of the tart pan; press it out to the edge using the heel of your hand. Add only enough flour to keep the dough from sticking. If the dough shrinks back while you are shaping it, cover it with a towel, let it relax for 20 minutes, then finish pressing it out. It should be about one-fourth inch higher than the rim of the pan. It can be filled immediately or refrigerated until needed.

Tart Ingredients
1 large bunch chard, enough to make 7 cups leaves, roughly chopped
1 Tbsp olive oil
1 large yellow onion, diced
2 cloves garlic minced
¾ tsp Himalayan salt
3 eggs
1 ½ C. almond/rice milk
Large pinch saffron threads, soak 1 Tbsp hot water
½ tsp lemon zest
3 Tbsp toasted spelt bread crumbs
Nutmeg one grind
Freshly ground black pepper
3 Tbsp walnuts or almonds.

Preparation of Chard Tart
Cut the chard leaves away from the stems and save the stems for another purpose. Chop the leaves into pieces roughly an inch square, wash them in a large bowl of water and set them aside to drain in a colander. Heat the oven to 375º F. In a wide skillet, heat the olive oil over medium heat; add the onion and cook it until it is translucent and soft, about 6 minutes. Add the garlic, the chard leaves (by handfuls, if necessary, until they all fit) and the sprinkle of Himalayan salt. Turn the leaves over repeatedly with a pair of tongs so that they are all exposed to the heat of the pan and cook until tender, 5 minutes or more. When the chard mixture is cooled, squeeze out any excess moisture with paper towels. To make the custard, beat the eggs, then stir in the almond milk or rice milk infused with saffron, lemon peel, grated Parmesan or spelt bread crumbs, a few twists of nutmeg. Stir in the chard and onion mixture. Season with more salt, if needed, and freshly ground pepper. Toast the pine nuts in a small pan over medium heat until they are lightly toasted, about 2 minutes. Pour the filling into the tart shell and scatter the pine nuts over the surface. Bake at 375º F until the top is golden and firm, approximately 40 minutes.

Chard and Onion Omelet (Trouchia)

Ingredients
3 tablespoons olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
Himalayan Salt and freshly milled pepper
1 garlic clove
6 eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 teaspoons chopped thyme

Heat 2 tablespoons olive oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper. Meanwhile, press the garlic, stir it into the eggs along with the herbs. Combine the chard mixture with the eggs.
Preheat the broiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Broil 4 to 6 inches from the heat, until browned.
Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges.