Oh, the lovely Swiss Chard. When I first started joining CSAs four years ago, the greens often went to waste. There were only so many I could chop for scrambled eggs. The second year, we split a share and I usually gave them to our share-ers. After cooking them for-ever, my friend decided they hated greens.
Then, this year, I took a “cooking with greens” class at my new CSA. Knowledge is definitely power. I discovered that you can substitute swiss chard for any spinach recipe (just leave out the stems or cook them for an additional time). Also kale and swiss chard can sometimes be substituted, it just takes longer for kale to cook. Oh, and most people don’t use the stems or use them for soup. That right there was a huge revelation! Here I had been chewing the kale stems all along, trying to make myself like greens.
Now that I know what to do with them, they are a regular part of our diet and much less has gone to waste. I still have frozen a few bunches this summer. A bunch of kale and a bunch of swiss chard (plus the occasional beet greens/kohlrabi greens) makes for a LOT of greens!
I tried this recipe from Simply in Season this morning, and I think it will go on my “to make again” list.
1 lb (or 1 bunch) cho
pped Swiss Chard or spinach (cook and drain. Or carefully saute on a dry pan)
4 eggs (beaten), 1 C milk, 1 C shredded cheese (I used colby jack), 1 C cubed bread (I used Ezekiel sprouted grain), 1/2 C green onions, 1/4 C parmesan cheese (I used the green can, that’s my flameworthy confession for the day. I couldn’t find my shredder).
Mix all up all of the above and bake at 375Â for 25-30 minutes until set. The recipe says to use a 2 qt baking dish.
Review: I liked the cheesy goodness, and DH said it wasn’t bad either. Next time he would omit the bread (he and his family have this weird thing about soggy bread.) I would like to add tomatoes and mushrooms (I”m a mushroom fiend). Either way, it’s a keeper.
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Question: If I use kale how do I adjust? Also what is the red in your picture? Did you use red peppers? I want to make some quiche and have kale to use up.
The Diaper Diaries´s last blog ..My New Favorite
All you’d need to do is make sure the kale is cooked thoroughly. Use the same amount. The red is the Swiss chard stems – which need to be cooked a little bit longer. What I usually do is saute’ them first in the pan until they’re a little soft, then add the greens. Enjoy! It really is quite versatile, don’t worry too much about the amount. You can also throw in any other veggies that you have laying around.
I reworked this recipe a little bit into my new favorite Cheesy Baked Spaghetti with Greens http://tinyurl.com/268ub5e Yum!
jessica´s last blog ..A peek Into My Kitchen- Cheesy Baked Spaghetti with Greens
oooh, that looks good! Isn’t it fun switching up recipes?