Molded Swiss Chard, Ham, and Leek Custard

Name: Molded Swiss Chard, Ham, and Leek Custard
Yield: 4 servings as a main course, 8 as a first course
Cuisine: Italian
Ingredients: ½ pounds Swiss chard with broad leaves, cleaned (see Preparation); 2 medium leeks; 2 tablespoons butter; ¼ teaspoon saffron threads, or ¼ teaspoon marjoram; ¼ teaspoon saffron threads, or ¼ teaspoon marjoram; ¼ teaspoon ground cinnamon; 2 tablespoons very hot water; 1 tablespoon flour; ¾ cup milk; 2 eggs; About ½ teaspoon coarse kosher salt; Pepper; 1 medium potato (about 6 ounces); 4 ounces firm, smoky ham, in one piece, cut in ¼-inch dice; 4 ounces firm, smoky ham, in one piece, cut in ¼-inch dice

Preparation info

4
servings as a main course as a first course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Large, beautiful, tender Swiss chard leaves enclose a smoky and satisfying filling to form a broad, flat cake. Serve as a lunch or light supper entrée, or as the first dish of a multi-course dinner.

Ingredients

½ pounds Swiss chard with broad leaves, cleaned (see Preparation)
2 medium leeks
2

Europe
Switzerland
France
Italy
Sicula
Dinner
Supper
Main course
Lunch
Starter
Mediterranean
June
Sicily
Spring
August
July
October
September

Method

Cut apart Swiss chard stems and leaves, setting aside the dozen prettiest, smoothest, and largest of the latter. Stack these leaves flat in a colander. Pour a kettle of boiling water over them to soften, then spread flat on a towel to dry. Slice remaining leaves and set aside. Cut stems into ¼-½-inch pieces.
Trim darkest green part from leeks and reserve for an