Baked Chard with Feta; a jab

My chard did a slight rebound after I gave it a thorough soaking.

I actually watered it with the intent of softening the ground so I could pull it out. Before I got the chance it started looking edible again.

Gardens are so unpredictable. I thought it was finished but I’ve managed to scrounge dinner from it every night since I’ve been back.

Fall chard is a little thicker and tougher than spring chard, better suited for baking than stir-frying.

Baked Chard with Feta

Total time: 40 minutes

Ingredients:

  • 8oz (240gr) chard, sliced
  • 1/4 yellow pepper, chopped
  • 2 shallots, chopped
  • 1 egg
  • 1/3 cup Greek yogurt
  • 1/3 cup feta, crumbled
  • 1 tbs Dijon-style mustard
  • 1 tsp oregano
  • 2 tsp olive oil

Baked Chard

Instructions:

  • Fry pepper and shallots in oil for 5 minutes.
  • In medium bowl whisk egg, mustard and yogurt.
  • Add oregano, feta and stir.
  • Add chard, peppers, shallots and stir well.
  • Lightly oil a small baking dish. Spoon vegetables into dish and bake at 400F (200C) for 30 minutes or until set.
  • Remove and serve directly from baking dish.

Print Recipe

In my last post I mentioned that we had an appointment to sign up with a new doctor.

I need a tetanus shot…. Not desperately, but I haven’t had one in 9 years and it’s time for a booster. When one works in a potager like mine, which regularly churns up rusty knives, scissors and nails, it’s rather important to keep current on the tetanus shots..

So…. this is how one gets a tetanus shot in France:

I went to the doc and got a prescription for the shot.

Then I went to the pharmacy and got the syringe.

Now I need to find a nurse to give me the injection. Fortunately that’s easy as my French neighbor is a home-care nurse.

I could give it to myself, of course. Mon mari always gives himself his flu shot (same procedure). But when I opened the packet there were two needles in one compartment and a rather large syringe in another.

I decided I’d rather have a professional jab me. (The flu shot is an all-in-one, easy to use syringe.)

Finally, the next time I see the doc I take the paper back and he records it all in my file.

Did I mention I hate needles? (Not as nearly as much as I hate spiders….)

5 thoughts on “Baked Chard with Feta; a jab”

  1. That recipe looks DELICIOUS!!!! Can’t wait to give it a go (my DH loves your recipes). Now, if I lived closer, I’d give you the ol’ jib jab. I’m not an RN, but due to being a T1D for 50 years – I am good at playing darts on my body and others. I managed to encourage my DH’s GP to allow me to give him allergy shots one summer despite having no qualifications. I guess the doctor’s worry the person filling up the syringe will put too much in – but knowing that if I give too much insulin to myself – or not enough – well – ya know the results of that goof up! Be careful now, don’t walk barefoot in the garden incase you come across an old nail!!! Tetanus shot or not – ouch!!!

  2. I’ll have to come back for this one. We’re moving out of my beloved house on Sunday and I’ll have to go dark for a week or two until we move into the new place. Where we’ll be staying doesn’t have wireless 🙁

  3. Tanna, the patients do a lot more work here… like keeping all of our records and x-rays – and having them along for doc visits.

    Anna, that’s nice to hear ;-)) The hubs was going to give it to (he does his own flu shots) but it’s a rather big syringe with a choice of 2 needles. Our neighbor’s a nurse… She’s doing it tomorrow.

    Nightsmusic, that is both sad and exciting. I’ve been in that same position,… except it was winter and we didn’t have heat, either LOL

    Kate, the doc gets paid (23.00 per office visit) but we’re reimbursed at 100%, the pharmacy is paid at 100% and the nurse is covered, too – except she’s a neighbor so probably won’t even put it through the system.

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