Truccha is the signature omelet of Provence and my favorite of all of the omelets of this region. It’s packed with Swiss chard and lots of garlic. If I have greens lying around (not always chard, mind you; beet greens will do just as well, as will spinach), as often as not they’ll end up in a truccha. Read more
I worked in Athens for a year and had a chance to eat a lot of wonderful local Greek food. This recipe was inspired by a traditional dish made with rice and spinach. I’ve changed some of the ingredients, but the lemon flavor that I loved so much in the original recipe remains the same.
This is a favorite not only because of the taste, but also because it allows me to enjoy a large side dish of rice which – thanks to the quantity of Swiss chard mixed in – makes the carbohydrate content lower than it would be with rice alone.
1 cup brown rice
½ cup extra virgin olive oil
1 medium onion, finely chopped
1½ lbs Swiss chard washed and chopped (be sure it is washed well)
Juice of 2 lemons
Salt and freshly ground pepper to taste
Heat the olive oil in a large sauce pan and sauté the onions until they start to brown
Add the Swiss chard and 4 cups of hot water and bring to a boil.
Stir in the rice, the salt and pepper.
Reduce the heat and simmer until rice is cooked and all water is absorbed (add boiling water if necessary)
Remove and stir in the lemon juice