Sunday, May 10, 2009

Swiss Chard YUM!

I don't think I'd ever tasted Swiss chard til a year or so ago when I tried it in a new recipe and failed. I am so, so glad that we tried it again...in a NEW, FAVORITE RECIPE!

Last year I planted a bunch of new stuff "to try." Some didn't come up. Others didn't come up at the time but came up this spring when I wasn't paying much attention. The Swiss chard was so beautiful I almost hesitated to eat it. But I've been wanting to try more recipes from Simply in Season, so I looked up Swiss chard in the index and settled on "Chard Cheese Bake." It was scrumptious! 'LilDude had three or four helpings. Big ones. I lost count at some point. We also had locally grown asparagus and a rhubarb/blueberry crumble made from our new rhubarb and blueberries from the freezer. I'm thrilled that it's finally SPRING! ;)

Have you ever washed anything so gorgeous???


And the final product:


Chard Cheese Bake
from Simply in Season

1 lb Swiss chard or spinach (chopped)
Cook and thoroughly drain. (In the front of the book it has cooking tips for each vegetable. I cut the stems into chunks and then rolled the leaves together and cut the roll crosswise in each direction. I boiled the stem chunks for 8 minutes, adding the leaves for the last 3 minutes of cooking time. They were perfect.)

4 eggs, beaten
1 c. milk (I used rice milk)
1 c. cheese (I used cheddar)
1 c. cubed bread (I used gf rice bread & thought it particularly good in this)
1/2 c. green onions, sliced (I used 2 T. that I'd frozen)
1/4 c. Parmesan cheese, grated

Combine all ingredients and pour into greased 2-qt dish. Cover and bake in preheated 375 oven for 25-30 minutes, until set. (It took mine at least 40 minutes.)

4 comments:

Anonymous said...

Thank you for this yummy recipe!I read your post on the Holt BB. :-)
I loved growing and cooking with Swiss Chard when we still lived in the US. We moved to Germany last summer and I haven't found any seeds for the red stemmed variety here yet but I'm getting close!
I'll keep reading your Blog, thanks so much!
Take care.
Daniela

Jennifer said...

Come ON!!!! That other recipe is good too :-)!!!

astonied said...

I just joined a CSA and received chard in my basket tonight. So I used your recipe and 2 out of three kids loved it. Mom and dad did too. Thanks!

ztwhite said...

Will look for the recipe book in our local bookstore. Thanks for the recipe! Zoe from Canada with our DD Alexa now 28 months old from Guangxi, China.

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