Chard cake without dough: the perfect complement to the Christmas dinner

This cake is delicious and perfect to accompany a dinner Christmas. Without a doubt, it is a good way to balance the proteins and carbohydrates of dinner with vegetables. A good thing is that they can prepare it from the day before to save time. Don’t forget to refrigerate it and warm it up before serving it.

Ingredients

• 2 bundles of chard (1.8 kg, approximately). You can use half chard and half spinach if you wish.
• 2 cups white onion (2 medium onions)
• 1 teaspoon minced garlic
• 1/2 cup Parmesan cheese (reserve a little for on top of the cake)
• 3/4 cup grated fresh cheese (reserve a little for on top of the cake)
• 6 eggs
• 6 chicken eggs or 9 quail eggs to decorate
• 1 or 2 tablespoons of olive oil
• 1/2 tablespoon ground oregano (optional)

Preparation

Cut the onions into squares and cook them with a tablespoon of olive oil over medium-high heat for approximately 10 to 15 minutes, along with the garlic. Then, wash and remove the leaves from the chard, reserving leaves and stems. Cut the stems into 1 cm pieces and cook them in boiling water with a pinch of salt for 10 minutes. Remove the stems from the water with a slotted spoon and put them under cold water. In the same boiling water, cook the chard leaves for 1 minute, strain and run through cold water. Drain the stems and leaves to remove excess water. When they are well drained and squeezed, place them on a board and cut them (the cuts can be from 1/2 to 1 cm). Place all the ingredients in a container and mix (except the eggs to decorate). Put the mixture in a buttered mold or with olive oil and place the decorative eggs in nests (make holes and pour the egg), add a pinch of salt. Add Parmesan cheese and queso fresco around the nests, without covering the egg. Bake in a preheated oven at 350° Fahrenheit for approximately 45 minutes, or until golden. Let rest for 20 minutes, serve and enjoy.

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Much love,

colette