This is the moment I have been waiting for: the first crisp tart apples of the season. The first bite, a resounding snap of the skin followed by a rush of sweet juicy flesh always sends me over the moon! The arugula looked fantastic too, fragrant with that nutty aroma. Ah, the end of summer. Not so bad I guess.
3 Tbs. Butter
1 leek, white and green parts chopped
1 shallot, finely chopped
4 cups chopped mustard greens
splash of white wine
1/2 teas. grated nutmeg
1 cup grated Gruyere cheese
3 Tbs chopped fresh herbs (any one or combination of parsley, tarragon, basil. dill)
1/4 cup grated Romano cheese
Pre-heat oven to 375F
Butter a small baking dish with one Tbs. of butter and set aside. Heat the 2 remaining Tbs butter in a saute pan. Add the leeks and the shallots and cook slowly for about 8 minutes. Add the chopped mustard greens and let it cook down slowly for 10 minutes. When the greens have wilted add a splash of white wine and season with salt and pepper. Cover the pan and continue to simmer for 5 minutes till all the vegetables are tender. Put the cooked greens mixture into a food processor and add the eggs and the Gruyere cheese. Process for about 30 seconds till ingredients are a uniform size and well combined. Pour mixture in to the buttered baking dish and top with the Romano cheese. Bake for 20 minutes until eggs are set.
serves two as a lunch entree or 4 as a side dish