Kale and Chard Galette with Fresh Salad

This week's Le Bon Nosh market bag includes ingredients to create one of Le Bon Nosh's staple lunch dishes – a beautiful galette with kale and chard. Accompanied by a fresh salad with crunchy fennel and cabbage, this meal is perfectly suited for a light lunch or early summer dinner.

Kale

Onions

Fennel

Cabbage

Lettuce

Chard

Simplify the recipe by using a jar of Le Bon Nosh champagne vinaigrette.

Serves | 4 people

INGREDIENTS

For the crust:

-        1 1/4 cups all-purpose flour

-        1/2 teaspoon salt

-        1/2 cup cold unsalted butter, cut into small pieces

-        3-4 tablespoons ice water

For the filling:

-        1 tablespoon olive oil

-        1 large onion, thinly sliced

-        1 garlic clove, finely minced 

-        1 cup chopped kale, stems removed

-        1 cup chopped chard, stems removed

-        3 large eggs

-        3/4 cup heavy cream

-        3/4 cup whole milk

-        1 cup shredded Gruyère or Swiss cheese or Feta

-        Salt and pepper to taste

-        Pinch of nutmeg (optional)

directions

1. Prepare the crust:

-        In a large bowl, mix the flour and salt.

-        Add the cold butter pieces and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.

-        Add ice water, one tablespoon at a time, mixing until the dough comes together.

-        Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the filling:

-        Preheat the oven to 375°F (190°C).

-        Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and sautée.

-        Add the chopped kale and chard to the skillet. Cook, stirring occasionally, until the greens are wilted and tender, about 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

3. Assemble the galette:

-        Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough.

-        In a large bowl, whisk together the eggs, heavy cream, milk, cheese, salt, pepper, and nutmeg (if using).

-        Spread the cooked onion, kale, and chard mixture evenly over the bottom of the crust.

-        Pour the egg mixture over the vegetables.

-        Bake the galette in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.

-        Let the galette cool slightly before slicing and serving.

Lettuce, Cabbage and Fennel Salad with French Dressing

INGREDIENTS

For the salad:

-        1 bag mixed lettuce leaves, washed and torn into bite-sized pieces

-        1 small fennel bulb, thinly sliced

-        1 small cabbage head, thinly sliced

-        1/4 cup chopped fresh parsley (optional)

For the French dressing:

-        1/4 cup olive oil

-        2 tablespoons white wine vinegar

-        1 teaspoon Dijon mustard

-        1 teaspoon honey

-        1 small shallot, finely minced

-        Salt and pepper to taste

directions

1. Prepare the dressing:

-        In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, and minced shallot until well combined. Season with salt and pepper to taste.

2. Assemble the salad:

-        In a large bowl, combine the lettuce leaves, sliced fennel, sliced cabbage and chopped parsley (if using).

-        Drizzle the dressing over the salad and toss gently to coat.

3. Serve:

-        Serve the quiche warm, accompanied by the fresh salad.

Bon appetite,

Forough & Le Bon Nosh Team