Recipe Week of April 2 - 9, 2023

Swiss Chard Wraps

Here is a great way to use swiss chard in a wrap (adapted from midwestliving.com)

INGREDIENTS

  • 1 ½ cups peeled, chopped potato (3/4-inch pieces) NOTE: potatoes can be substituted with cauliflower, kohlrabi, tokyo turnips, daikon radish, or carrots.

  • 4 egg whites, lightly beaten

  • 3 eggs, lightly beaten

  • 1 tablespoon snipped fresh flat-leaf Italian parsley

  • 1 tablespoon snipped fresh chives

  • 1 tablespoon snipped fresh basil

  • ¼ teaspoon ground black pepper

  • 4 teaspoons vegetable oil

  • 1 tablespoon butter

  • 3 cups torn Swiss chard

  • 4 8-10 inches flour tortillas

  • Your favorite salsa (optional)


INSTRUCTIONS 

  1. In a medium saucepan, cook potato in boiling water for 4 minutes; drain and set aside.

  2. Meanwhile, in a medium bowl, combine the egg whites, eggs, parsley, chives, basil and black pepper; set aside.

  3. In a large nonstick skillet, heat vegetable oil over medium-high heat. Add potatoes and cook, without stirring, for 5 minutes. Turn potatoes and cook about 5 minutes more, or until golden brown and crispy. Remove from skillet; set aside.

  4. In the same skillet, melt the butter over medium heat. Add the Swiss chard and cook for 2 minutes. Stir in the eggs. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold the eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until eggs are cooked through but are glossy and moist. Remove from heat.

  5. To assemble, divide the egg mixture and potato among the tortillas. If you like, drizzle some salsa over the filling before rolling up the wraps.


Let us know how it turns out!

Jim Tinsky