This is a good appetizer or side dish. It’s not substantial enough for a main course, though the addition of a few extra eggs would bulk it up–but then, it would no longer be a tart, but a quiche. The cheese is your call–I’m currently on a Feta/egg kick, though Parmesan is good, and Blue is very sophisticated…

3 T olive oil, or a combination of oil and butter
6 or 7 c chopped greens
salt and pepper, to taste
1 egg, lightly beaten
1 c cheese
3 T flour, whole grain or not, or a combination
3 T apple cider vinegar, or other vinegar
4 T pine nuts, or sunflower seeds

1. Preheat oven to 400°F. Grease an 8- or 9-inch tart, pie, or springform pan.

2. Heat the oil in a skillet over medium heat. Add the chopped greens and toss with the oil. Add some salt and pepper, and cook until the greens wilt. Remove from the heat, and, if there’s a lot of liquid, transfer to a colander to drain for a bit.

3. In a bowl, combine the egg, cheese, and flour. Add vinegar and stir to combine. Take the greens with your hands or a pair of tongs and add to the bowl. Try to separate the greens so they don’t all clump in one spot. Add in the pine nuts or sunflower seeds and mix well.

4. Transfer to the prepared pan. Bake for 10 to 15 minutes, until the egg is set and the cheese melted. If you’ve used a springform, let sit for 5 or so minutes before removing ring. Serve warm or at room temperature.