Swiss Chard and Mushroom Bake

Our swiss chard was given its day in this delicious dish, which can be made ahead and reheated.

I modified the original recipe which said to cook the chard for about 10 minutes. While I can see that this might help if your chard is tougher, ours was still young and tender and we were hesitant to have Snot Chard. Happy eating!

Swiss Chard and Mushroom Bake

Preheat oven to 350F.

Ingredients:

• 1 bunch of swiss chard
• 1 small onion, chopped
• 1 tsp (or more to taste) minced garlic - about 2 cloves
• 6-8 caps of Baby Bella mushrooms, cut into small pieces
  
• 1 Tbsp Olive Oil
• 1/2 tsp Soy Sauce (We used reduced sodium Kikkoman)
• 3/4 c grated cheese (We used a monterray jack and cheddar blend) + 1/4 c extra
  
• 1/2 c crumbs
  
• 4 eggs, beaten
• 3/4 tsp Spike Seasoning (see note below), divided
  

Heat olive oil in saute pan. Saute onions over medium for about 3 minutes, add garlic, saute 2 minutes more. Add mushrooms, soy sauce and 1/4 tsp. Spike. Saute mushrooms until tender and liquid has evaporated.

While mushrooms are cooking, wash swiss chard in spinner or colander. Remove stems (can be used in stirfry or soup), and cut leaves into chiffonade. Put into large plastic bowl.

Add mushrooms mix, 3/4 c. cheese, eggs, and remaining 1/2 tsp. of Spike. Mix together. Add crumbs and toss until coated.

Grease a tart pan or 9 x 9 inch pan with olive oil or non-stick cooking spray. Pour in egg mixture. Top with 1/4 c. cheese.

Bake 30 minutes or until firmly set, but not hard, and slightly brown. Let cool slightly and cut into squares. Serve hot or at room temperature.

Can be refrigerated and reheated.



Note: Spike Seasoning is a salt and herbal seasoning blend that can be found in gourmet stores, health food stores , some grocery stores, and online at Amazon. Made in Kelly's home state of Wisconsin, its unique flavor is good on just about anything. Check out Perfect Pantry's article on Spike.