Kale, Chard, And Sunflower Tart

• 3 tablespoons Olive OIl
• 1 1/2 pounds Chard and/or Kale, washed, trimmed and cut into smallish pieces
• Dash salt
• Dash pepper
• 1 egg, lightly beaten
• 1 cup Shredded Parmigiano-Reggiano
• 3 tablespoons Whole Wheat Flour
• 3 tablespoons Apple Cider Vinegar
• 1/4 cup Sunflower seeds

1. Heat oven to 400.
2. Heat olive oil in a large pan and add greens, dusting with salt and pepper as the greens wilt. Remove from heat after 3-5 minnutes and set aside.
3. In a medium-sized bowl, mix egg, cheese, and flour. Add vinegar and stir.
4. Add greens and sunflower seeds to egg mixture and combine well.
5. Grease a springform pan (8 or 9 inch) or a tart pan.
6. Spread the mixture into the pan, pressing down firmly and making sure the mixture is evenly distributed.
7. Bake for about 10 minutes until egg is set and cheese is melted. Let pan sit for a couple of minutes before removing springform ring. Cut into slices and serve warm or room temperature.

olive oil, chard, salt, pepper, egg, whole wheat flour, apple cider vinegar, sunflower seeds

Taken from food52.com/recipes/642-kale-chard-and-sunflower-tart (may not work)