GREENS AND RICOTTA PIE

1 large head Swiss chard (about 1 3/4 pounds)
1 tablespoon olive oil
1 bunch green onions, sliced 1/4-inch thick
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 large eggs
1 (15 ounce) container part-skim ricotta cheese
3/4 cup 1% low-fat milk
1/2 cup grated Parmesan cheese
2 tablespoons cornstarch

Preheat oven to 350 degrees F. Grease a (9 1/2-inch) deep-dish glass pie plate.

Trim off 2 inches from Swiss-chard stems; discard ends. Separate stems from leaves; thinly slice stems and coarsely chop leaves.

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sliced stems and cook 4 minutes or until tender and lightly browned, stirring frequently.

Add green onions, salt, and pepper, and cook 1 minute. Gradually add chopped leaves and cook, stirring, until wilted and excess moisture evaporates, about 5 minutes.

In large bowl, with wire whisk or fork, mix eggs, ricotta, milk, Parmesan, and cornstarch. Stir in Swiss-chard mixture. Transfer mixture to pie plate.

Bake pie 40 minutes or until knife inserted 2 inches from center comes out clean.

Makes 6 servings
Source: Good Housekeeping magazine, September 1999