Back to Recipe Index WHAT TO DO WITH SWISS CHARD
We grow a lot of Swiss Chard and I am always being asked by people how we prepare it.
Frankly, it is not my favorite veggie and so I am experimenting with recipes.
Soy cheese worked pretty well in the Cheesy Spinach Bake, but I would not recommend using it in the Quiche Recipe, since the quiche needs to set and the cheeses assist in the process.
I especially like the recipes that follow:

EGGLESS CHARD AND SPINACH QUICHE
You can make this one using just chard. If you don't have a steamer, just use a large bowl and the microwave. Put chard and/or spinach in a bowl, put in about 2 tablespoons of water and cover with a dinner plate, so that there is a sealed lid on the container. DO NOT USE A PLASTIC CONTAINER OR ONE WITH AN AIRTIGHT LID!!! Nuke it full power for about 60 to 90 seconds, depending on the power of your microwave. Let it sit for 5 minutes and it will be pretty well steamed. Remove the lid carefully, as there will be steam escaping. You can quickly steam broccoli and other veggies this way, but I would recommend getting an inexpensive steamer. There are some very inexpensive ones on the market. The simplest ones just sit down in your pot and fold up for storage. I purchased one of these recently for about $3.00.
This is a good recipe for using leftover chicken. Just cut it into small cubes and toss in with the spinach and/or chard when sauteeing.

What You Need:
1 (9 inch) unbaked 9 inch pie crust
1/2 pound spinach, rinsed and chopped
1/2 pound red Swiss chard, rinsed and chopped
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1/4 teaspoon curry powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 small oyster mushrooms, chopped
2 teaspoons capers
1 (12 ounce) package firm tofu, cubed (I leave out the tofu and
add extra cheese, as I don't eat tofu. About 1/2 cup of cheddar will suffice.)
1/4 cup skim or soy milk
1/4 teaspoon ground nutmeg
1 pinch ground cinnamon
1 pinch ground cardamom
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese

1- Preheat oven to 350 degrees F (175 degrees C).
2- Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
3- Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. (If you are adding chicken, throw that in now.) Stir and remove from heat.
4- In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5- Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.
Makes 5 servings

BAKED CHEESY CHARD AND SPINACH
What You Need:
1 1/4 pounds spinach AND/OR chard (this is a recipe where you can easily
use only chard, in place of spinach.)
1/4 cup all-purpose flour
3 eggs, beaten (you can also use an equal measure of
an egg substitute, like Egg Beaters)
3/4 cup shredded Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped fresh parsley (optional)
1/4 cup butter, melted
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2 Clean greens thoroughly. Remove all excess water. Chop. Arrange greens and flour in layers, nestle beaten eggs about midway between the layers.
3 Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of greens. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.