I can't remember where I got this but I've tweaked it a little. The original recipe boiled the chard but that seemed like a waste of nutrients so I just sautee mine. I've made this without mushrooms, with other cheeses, and with whatever herbs I fancy at the moment. It would make a great breakfast entree too.
* Exported from MasterCook *
Swiss Chard and Mushroom Squares
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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1 bunch swiss chard -- stems cut out and cut into thin ribbons and then chopped (can also use other greens)
1 pinch salt
1 pinch red pepper flakes
1 small onion -- diced small
2 cloves garlic -- finely minced
1/2 lb mushrooms -- Baby Bella preferred, diced into small pieces
1 tablespoon olive oil
1/2 tsp. soy sauce
1/2 cup Swiss cheese, lowfat
1/4 cup Panko Whole Wheat bread crumbs
Preheat oven or toaster oven to 350 F.
Cut away center ribs from chard. Cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander. Lightly saute chard and pepper flakes in pan. Allow any liquid to drain while preparing the rest of the recipe.
Heat olive oil in heavy frying pan. Saute onions over medium heat about 3 minutes; add garlic and saute 2 minutes more. Add mushrooms and soy sauce and saute 5-7 minutes, or until mushrooms are softened and liquid is evaporated.
Squeeze water from drained chard and place into large plastic bowl. Add mushroom mixture, grated cheese, Panko crumbs, beaten eggs, and mix together. Spray 9 X 9 inch glass or crockery casserole dish with olive oil or non-stick spray. Pour in egg mixture.
Bake 20-25 minutes, until firmly set but not hard, and slightly browned. Let cool slightly, then cut into squares. Serve hot or at room temperature.
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Per Serving (excluding unknown items): 200 Calories; 9g Fat (40.3% calories from fat); 13g Protein; 17g Carbohydrate; 3g Dietary Fiber; 192mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat.