Chard Cheese Bake

When a friend of ours, Karin Harper, moved from Alcalá de Henares (Madrid) to Austin, Texas she gave me one of her cookbooks that I now LOVE. I like to think that I helped her save the overweight bag charge on the way to the states. It's called Simply in Season and goes through the seasons with reasons according to available local produce (for North America). I've been trying to go through it to find delicious and healthy meals for the two of us, full of disguised vegetables. It's going well!

This one is called Chard Cheese Bake. I'd never had chard in my life before making this recipe. If you took spinach and celery and made their atoms smash together, I think the result would look and taste like chard. It turned out well and would definitely make it again. The biggest problem was what to do with the leftover chard. Any suggestions?


1 pound / 500 g Swiss chard or spinach (chopped)
Cook and throughly drain.
4 eggs (beaten)
1 cup / 250 mL milk
1cup / 250 mL Swiss cheese or another cheese (shredded)
1 cup / 250 mL bread (cubed)
1/2 cup / 125 mL green onions (sliced)
1/4 cup / 60 mL Parmesan cheese (grated)

1. Wash and chop greens.


2. Steam leaves (2-5 min)


3. Steam stems (4-8 min)


4. Chop bread.


5. Combine the rest of the ingredients with the cooked greens.


6. Pour into a greased 2-quart / 2-L baking dish. Cover and bake in preheated oven at 375F / 190C until set, 30-50 min.



This recipe comes from: Simply in Season edited by Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005