Swiss Chard mixture:
Assembled in panini grill:
ready to come out of panini grill:
Ready to plate:
Final dinner served with roasted butternut squash and parsnips:I bought some swiss chard at the grocery store earlier this week and still had it sitting in my fridge this afternoon. My plan for dinner was quesadillas but I needed to incorporate the swiss chard into my dinner and somehow it turned out really good. My kids ate plain cheese quesadillas with all the veggies (tomatoes, avocado, roasted squash) as a side dish while my husband and I ate our quesadillas with the swiss chard mixture in it. Using the panini grill, quesadillas take two minutes and you don't have to worry about trying to flip them and the toppings falling out! (And the burnt cheese that oozes out the sides is our favorite part!)
1 small onion, chopped
3 garlic cloves, minced
1 bunch swiss chard, chopped (stems included)
1 can black beans, drained and rinsed
In a large saute pan, heat 1 tbsp olive oil or safflower oil over medium high heat. Add onion and saute for 5 minutes or until they begin to brown. Add garlic, saute another 3 minutes. Add swiss chard and black beans and mix. Cover and let cook until swiss chard is tender and wilted, taking the top off occasionally to stir mixture. (Can make this ahead of time because it will heat back up when cooking in panini).
Preheat panini grill. Put one tortilla in grill and top with a couple spoonfuls of swiss chard mixture. Sprinkle with cheese and then another tortilla on top. Lower panini grill and cook until cheese is melted and tortilla is crisp (a couple minutes).
Remove from panini grill and cut into wedges. Serve with favorite toppings.
toppings: sour cream, avocado, salsa