Swiss Chard Parmigiana Sicilian Style.
Different region, different recipe. The original Parmigiana is sacred, but people’s creativity is vast, so the basic ingredients, namely eggplants, are often replaced with what’s in season:
from pumpkin, to zucchini, to lasagna, or swiss chard like in this case.
In fact, for this recipe, I used large-stem swiss chard, specifically the lower part of the stem.
These must be boiled.

Thought for you:

Difficulty: Very easy
Cost: Very cheap
Rest time: 1 Hour
Preparation time: 30 Minutes
Portions: 7
Cooking methods: Electric oven, Boiling, Air frying
Cuisine: Italian
Seasonality: Fall, Winter, and Spring, Summer

370.53 Kcal

calories per serving

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Energy 370.53 (Kcal)
Carbohydrates 26.31 (g) of which sugars 3.83 (g)
Proteins 24.84 (g)
Fat 20.14 (g) of which saturated 3.48 (g)of which unsaturated 4.08 (g)
Fibers 5.51 (g)
Sodium 1,148.97 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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3.3 lbs swiss chard (large-stemmed)
4 hard-boiled eggs
7 oz cooked ham
7.75 oz Scamorza (provolone)
3 cups tomato passata
3.5 oz breadcrumbs (Sicilian seasoned, see recipe)
2 tablespoons extra virgin olive oil
1 clove garlic
0.7 oz Pecorino Romano
as needed parsley
as needed salt
as needed sugar
as needed pepper

Tools

What we need to make

2 Pots one of which is small
round baking pan 12 inches or alternatively rectangular 14×8 inches
Pan

Preparation of Swiss Chard Parmigiana Sicilian Style

Choose beautiful large-stem swiss chard, as shown in the photo.
First, in a very wide and spacious pot, bring salted water to a boil, meanwhile, cut the bunch in half, and finally remove the final part.
Detach the stems one by one and wash them thoroughly under running water.
Once the water is boiling, immerse the swiss chard stems and cover.
Let it cook for 10 minutes, then drain and let cool.
They usually need to drain for at least 1 hour, otherwise they retain a lot of water. But if you want to plan ahead, you can also boil them the day before.
Boil the eggs, and meanwhile, in a non-stick pan, put a clove of garlic with its skin on, so it’s lighter.
Add the tomato passata, a pinch of salt, and half a teaspoon of sugar, cover with a splatter guard, and let it cook for at least 15 minutes, then turn off, and season with raw oil.
In a bowl, prepare the Sicilian seasoned breadcrumbs, I make it by adding breadcrumbs, chopped garlic and parsley, grated Pecorino Romano, salt, and pepper. Follow my recipe click here.
Now let’s fill the parmigiana:
In a baking pan you like best, rectangular or round, place a spoonful of seasoned breadcrumbs at the bottom, and place a layer of swiss chard.
Give another sprinkle of breadcrumbs
Spread slices of cooked ham,
Half of the hard-boiled eggs in pieces,
1/3 of the provolone in pieces,
a few spoonfuls of sauce,
and a layer of swiss chard stems, continue layering until you have used up all the ingredients, but save a handful of provolone for the end.
Cover the entire parmigiana with the remaining sauce, and level it out.
Bake for 30/40 minutes at 355°F in a fan oven or 375°F in a static oven.
At the end of cooking, add the provolone you set aside on the sauce and turn off the oven.
With its heat, it will melt. At this point, take the parmigiana out and let it cool for at least 1 hour.
Cut the portion only when it is cold at room temperature.
Here is the Swiss Chard Parmigiana Sicilian Style ready
Preheat your appliance to 355°F, then start cooking for 30 minutes at 375°F.
At the end of cooking, add the provolone you set aside on the sauce, and complete for another 3 min. At 390°F.
Here is the Swiss Chard Parmigiana Sicilian Style ready