-
1
Preheat oven to 350 degrees.
-
2
Bring a large pot of water to a boil.
-
3
Strip chard leaves from stems.
-
4
Wash both leaves and stems thoroughly.
-
5
Set aside stems for another purpose.
-
6
You should have about 6 cups leaves, tightly packed.
-
7
Add a generous amount of salt and the greens to the boiling water.
-
8
Blanch greens for about 1 minute, until tender, and transfer to a bowl of cold water.
-
9
Drain and take up chard by the handful to squeeze out excess water.
-
10
Chop medium-fine.
-
11
You should have about 1 1/2 cups chopped chard.
-
12
Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary.
-
13
Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes.
-
14
Add chopped chard and cook, stirring, until ingredients are combined and greens are nicely coated with oil.
-
15
Remove from heat.
-
16
Place remaining tablespoon of olive oil in a 2-quart gratin or baking dish, or in a 9-inch ovenproof skillet, and place in oven for 5 minutes.
-
17
Meanwhile, whisk eggs in a large bowl.
-
18
Season with salt (about 1/2 teaspoon) and freshly ground pepper to taste.
-
19
Whisk in yogurt.
-
20
Stir in greens mixture.
-
21
Remove baking dish from the oven, brush sides with hot oil, and scrape in the egg mixture.
-
22
Place in oven and bake 30 minutes, or until set and slightly puffed.
-
23
Remove from oven and allow to cool for at least 10 minutes before serving.
-
24
Serve hot, warm, room temperature or cold.
