Lisa Abraham

Swiss chard is in season and there was a nice bunch of it in our CSA box this week.

The box also contained lettuce, Hakurei turnips, radishes, leaf beet, pearl onions, garlic scapes and broccoli. We also were able to head to White House Gardens to pick shelling peas as part of our share this week.

Chard is one of those versatile greens that can be used interchangeably with spinach in salads, sautes and other dishes. So is leaf beet. So don’t hesitate to swap the three in recipes.

Try them out in this recipe for Swiss Chard Pie from New York Times writer Mark Bittman’s new book, Leafy Greens ($18.99/Wiley, softcover).

— Lisa Abraham

SWISS CHARD PIE

2 lbs. green or red chard greens (stems removed)

2 cups flour

Salt and freshly ground black pepper

½ cup olive oil, plus a little more

Cold water, as needed

2 eggs

1 small onion, peeled and minced

¼ cup fresh basil, if available

½ cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. Parboil the chard by plunging it into a large pot of boiling salted water for about 30 seconds and removing it. Drain, run under cold water to chill, squeeze it dry and chop it coarsely.

Mix the flour and a teaspoon of salt in a mixing bowl; using a fork, stir in the olive oil until well blended. Add the water a little at a time until you can gather the dough into a ball. Cut the dough in half. Use a little olive oil to grease the bottom of an 8- or 9-inch pie pan. Roll out half the dough and lay it into the pan, with the edges hanging over a bit.

Mix together the chard, eggs, cheese, salt, pepper, onion and basil and pour the mixture into the pie crust. Spread it out. Roll out the other half of the dough and top the pie with it; crimp the edges together and trim any excess dough. Cut the top crust with a scissors and bake until nicely browned, 25 to 40 minutes.

Serve hot or at room temperature.

Makes 4 servings.

Find previous installments of This Week’s Harvest and a list of local farmers markets at https://ohio.com/lifestyle/food.