This topping is a companion to Majorcan Flat Bread.
1 pound spinach
2 bunches Swiss chard
3 tablespoons olive oil
6 green onions, white and tender green parts, chopped
1 large tomato, peeled, seeded, and chopped
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.
Ease of Preparation: Easy
Preparation Time: 20-25 min
Cook Time: 15 min
Servings: topping for one 11x17 oval bread or 2 9-inch rounds
Recipe By: Joyce Goldstein
From: Tapas: Sensational Small Plates from Spain
Used with permission of Chronicle Books