Cook The Book: Swiss Chard Flan

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 1 clove garlic, minced
• 2 bunches young chard, stems and leaves chopped separately
• 3 eggs
• 1 cup half-and-half
• 1/2 cup heavy cream
• Salt and pepper
• Grated Parmigiano-Reggiano

1. Heat the oil in a large nonstick skillet over medium heat. Add the onions and the garlic and cook, stirring occasionally, until just tender, about 10 minutes. Add the chard stems, cover, and continue cooking for another 10 minutes. Add the chard leaves, cover, and continue cooking until the leaves have wilted, about 10 minutes.
2. While the chard cooks, crack the eggs into a mixing bowl and beat in the half-and-half and cream. When the chard is wilted, season with salt and pepper to taste. Pour the eggs and cream over the chard, reduce the heat to low, cover, and cook until the custard has just set, about 20 minutes. It may be a little jiggly in the middle.
3. Or if you like, cook the flan in a preheated 375u0b0F oven the whole time. It will take about 45 minutes.

extra virgin olive oil, yellow onion, clove garlic, young chard, eggs, heavy cream, salt

Taken from www.seriouseats.com/recipes/2009/07/swiss-chard-flan-recipe.html (may not work)