Ingredients
1/4 c. organic extra virgin olive oil
1 1/2 lb. organic greens (such as rainbow Swiss chard, mustard greens, and/or watercress)
kosher salt
Freshly ground pepper
1 organic free-range egg
2 tbsp. organic whole-wheat flour
4 tbsp. organic red wine vinegar
1 c. coarsely grated organic Parmesan cheese
Preparation
Step 1Preheat oven to 400 degrees.Step 2Place a large sauté pan over high heat, reduce the heat to medium, and add the olive oil and greens to the pan. Sauté the greens until they wilt. Season with salt and pepper and set aside.Step 3Stir the egg, flour, vinegar, and cheese together. Gently fold egg mixture into the greens.Step 4Oil an 8-inch springform pan and spoon the torte mixture into the pan, spreading evenly.Step 5Bake for 10 minutes. Remove from the oven and let set for two minutes before removing the ring from the pan.Step 6Cut in wedges and serve warm.
