INGREDIENTS 

For the crust and topping 

* 1 Cup Breadcrumbs 

* 3 Tablespoons Olive Oil, Divided 

* 1/2 Cup Grated Parmesan or Pecorino Cheese 

For the filling 

* 2 Pounds Greens (Any Combination of Swiss Chard, Chicory, Spinach, or Broccoli Rabe) 3 Tablespoons Olive Oil 

* 1 Medium Sweet Onion, Peeled, and Diced 

* 1/3 Cup Finely Chopped Pancetta or Bacon 

* 3 Cloves Garlic, Peeled, and Minced 

* Sea Salt and Pepper to Taste 

* Pinch of Nutmeg 

* 1/2 to 1 Teaspoons Red Hot Pepper Flakes 

* 3 Large Eggs 

* 1/2 Cup Grated Pecorino or Parmesan Cheese 

METHOD

* Preheat your oven to 375 degrees F. 

* Choose a deep 9 or 10-inch tart pan or casserole and spread two tablespoons of oil over the  both and sides. 

* Sprinkle half a cup of your breadcrumbs over the oil covering the bottom and sides of your dish. * Wash greens, removing ends and retaining only tender stems. 

* Coarsely chop the leaves and chop the stems into pieces one inch or smaller. * Bring a large pot of salted water to a boil, and once boiling, drop the greens into the water and  cook until tender, about 10 minutes, depending on the type of greens you use. (Spinach will cook  much quicker.) 

* Drain very well, squeezing out as much moisture as possible.

* In a large frying pan, heat the olive oil and add the onion and pancetta, and cook over medium  heat until tender and beginning to brown, about five minutes. 

* Add the garlic, chili flakes, salt, pepper, and nutmeg, mix well and cook another minute or two. * Add the greens and toss to coat well with the seasoned onion mixture, then remove from heat  and cool to room temperature. 

* In a small bowl use a fork to mix together the eggs and the half cup of grated cheese. * Add the egg mixture into the cooked greens and stir to mix well. 

* Pour the greens into your prepared dish and use the back of a spoon to spread evenly. * Mix together the remaining half cup of breadcrumbs, half cup of grated cheese and tablespoon of  olive oil. 

* Season with salt and pepper and mix well. 

* Sprinkle this crumb mixture evenly over the top of the torta. 

* Bake until set and lightly browned, about 45 minutes. (If the top begins to get too brown simply  cover with aluminum foil.) 

* Cool to room temperature before slicing

Serving size : 2

INGREDIENTS 

* 1 bunch malabar spinach, washed, dried, and chopped 

* 2 tbs grape-seed or other neutral frying oil 

* 3 cloves garlic, minced 

* 1 tbs ginger, peeled and minced 

* 4 green onions, white section only, chopped 

* 8 oz mushrooms, maitake, king trumpet, shiitake or similar, cleaned and thinly sliced 1 tbs rice wine 

* 2 tsp soy sauce 

* Kosher salt and freshly ground black pepper to taste 

METHOD

* Over medium-high heat, in a cast iron skillet or wok heat the oil until shimmering. Add mushrooms  and sauté without stirring until bottoms begin to brown. When browned, add rice wine, and stir.  Season with salt and pepper. Continue cooking until mushrooms release some of their liquid and  are just about fully cooked, about 3 - 5 minutes. Remove mushrooms and juices into a bowl and  set aside.  

* Return skillet or wok to heat and add another tablespoon of oil. When shimmering, add garlic,  ginger, and scallion. Stir-fry for 1 minute, adjusting heat so the garlic doesn’t burn. 

* Stir in malabar spinach and add in mushrooms. Stir-fry for 3 minutes or until the leaves of the malabar spinach are soft and wilted. Add soy sauce, stir incorporate and let liquids evaporate away.