Rainbow Chard, Kale and Cannellini Bean slice

Preparation time
20 mins
Cooking time
40 mins
10 people
Meal course
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Rainbow Chard, Kale and Cannellini Bean slice

1 bunch of Rainbow Chard
1 bunch of Kale – leaves shredded and washed well
1 large Brown Onion – finely chopped
3 cloves of Garlic – finely chopped
1 tin of Cannellini beans – drained and rinsed
10 large Eggs
1/4 cup of Self Raising flour – You can use Gluten free, Wholemeal, White… whatever
1/2 cup of grated Parmesan
200gms fresh Ricotta
100gms of Fetta
Salt and Pepper
Olive oil

  1. Line a 20 x 30 baking dish well with greaseproof paper and pre-heat your fanforced oven to 180c.
  2. Remove the leaves from the chard, and wash well. Shred then set aside. Wash the stems well, then slice into 1cm pieces. Remove the leaves from the Kale and do the same. Heat a large frypan over a medium/high heat and add the finely chopped onion, garlic and 1 tbs of oil. cook, stirring until the onion starts to colour and become fragrant, add the chard stems and cook for a further 5 minutes until they are softened. Season well at this stage with salt and pepper. Add the shredded chard leaves and Kale, stir and cook until they are wilted. Take off the heat and set aside.
  3. In a separate bowl, crack the eggs and add the flour and the parmesan, season with salt and pepper, and set aside. Once the chard mix has cooled slightly, drain it well (if any juice has collected in the bottom) and mix through the Ricotta, then stir through the cannellini beans and the egg mix gently.
  4. Place the mix in your lined baking dish, crumble over the Fetta and cook for 30 minutes, or until the centre is firm. Leave to cool for 5 minutes then slice and eat. This is delicious served with a tossed green salad and a Salsa Verde or homemade Chilli relish YUMMMMMMMM!!!
  5. Tip: This slice is also super tasty served at room temperature or even cold, so feel free to make ahead and keep in the fridge until you want to eat it. Tip: You can substitute Silverbeet for the chard if that's what's handy. Tip: This can be made using any flour you like, wholemeal, gluten free... whatever.

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