This topping is a companion to Majorcan Flat Bread.
Majorcan Flat Bread
1 pound spinach
2 bunches Swiss chard
3 tablespoons olive oil
6 green onions, white and tender green parts, chopped salt
1 large tomato, peeled, seeded, and chopped
Remove the tough stems from the spinach. Trim off the white stalks and tough center ribs from the Swiss chard. You should have about 1 pound chard after trimming. Cut the spinach and chard leaves into narrow strips. Rinse well and drain but do not pat dry.
In a large frying pan, heat the oil over medium heat. Add the green onions and sauté until wilted, about 3 minutes. Add the chard and cook, stirring occasionally, until it begins to wilt, about 5 minutes. Then add the spinach and continue to cook, stirring occasionally, until the chard and spinach are wilted, 3 to 5 minutes longer. Remove from the heat, transfer to a fine-mesh sieve, and drain well, pressing on the greens with the back of the spoon. Transfer to a bowl and season to taste wtih salt and paprika. Let cool completely before using.
Spread the cooled greens on the prepared crust, and scatter the tomato over the top. Bake as directed.
For a variation, omit the tomato and add 3 tablespoons of toasted pine nuts to the cooked greens. Top the greens with 1 cup requeson, ricotta, or other soft curd cheese in small dollops.