Grilled Cheese Crepes with Chard and Dill
Ingredients for the crepes:
Large bunch chard (or substitute kale, spinach, or collard greens) – enough for about 6 cups shredded
~¼ cup fresh dill (worth finding fresh dill – the taste wouldn’t be the same without it!)
2 tablespoons olive oil
1 teaspoon garlic powder
¼ teaspoon kosher salt
Fresh ground pepper
~4 ounces sharp cheddar, shredded
~3 ounces feta or queso fresco, crumbled
Directions:
1. Make the crepes.link
2.Remove the stems of the chard leaves; chiffonade them into thin strips (to make about 6 cups). Chop the dill (to make about 1/4 cup).
3. In a medium skillet, heat 2 tablespoons olive oil over medium low heat. Add chard, 1 teaspoon garlic powder, ¼ teaspoon kosher salt, and fresh ground pepper. Saute until just tender and bright green, about 2 minutes. Turn off the heat and stir in the dill. Set aside.
4.Set up an assembly station with a plate, the cooked greens, and the cheddar and feta cheeses. Place a crepe on a plate; then place a small handful greens, cheddar, and feta onto the bottom half of the crepe. Fold the top half of the circle over, then fold the half circle in half again to make ¼ circle. Repeat for all crepes.
5. Using the same pan as for the greens (keep some oil in the pan; if it is gone, add a bit more), return the crepes to the pan and cook a few minutes on each side, until golden brown and the cheese has melted. (You will have to do in a few batches if you make the entire recipe’s worth.)
6. To serve as an appetizer, cut each 1/4 circle crepe in half to make a wedge, and arrange the wedges on a plate.
