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.)