Swiss Chard

• 1 lb. summer squash/zuke, grated
• 1-2 scallions, finely chopped
• 1 bunch Swiss chard, shredded
• 8 oz cheddar cheese, grated
• Parsley, chopped, to taste
• 10 eggs, beaten
• 2.5 cups milk
• Salt to taste
• 13 oz bread, cubed

Mix everything together and pour into buttered 9x13” dish. Bake at 350 covered with foil for 20 min. Remove foil and bake until set, 50-60 min+.

• 1 bag Swiss chard, coarsely chopped
• 1 TBLS + 1 tsp cooking oil
• Salt and pepper to taste
• 1-2 garlic scapes, finely diced
• 1/3 cup heavy cream
• ¼ cup parmesan cheese, finely grated
• 2 tsp dill, chopped
• 2 English muffins, toasted

This is simple and delicious.  You could substitute kale for cabbage or other greens for swiss chard.  It's flexible.  Try adding the ground fennel to it, suggests a long-time CSA member.

You can also substitute beet greens or kale for chard in this recipe and it will still be awesome.  Plus you don't have to use new potatoes.  ;)

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
7-8 eggs
chopped basil
salt, pepper, grated cheese to taste

I put this under swiss chard, but you can use any kind of greens you want in it.  When we made it last we used it as a "clean out the fridge" recipe adding chopped radish greens, kale, spinach and chard.  Really good as an appetizer or interesting veggie side!

When my mom visits in the summer, the first thing she says is lets go get some Swiss chard.  Here's a version of how she likes to cook it:

2 TBLS cooking oil
1 head of garlic, peeled and chopped
½-1 onion, chopped
1 bunch of Swiss chard, torn into pieces
salt to taste
dash of vinegar

1 bunch Swiss chard, ribs and greens, coarsely chopped
1 scallion, chopped
1 apple, diced
2 TBSP cooking oil
Salt and pepper to taste
2 TBSP cider vinegar

Heat oil in a skillet over medium heat. Add the scallions and apple and sauté for about 5 minutes, until slightly softened. Add the chard, salt and pepper and stir-fry gently for 15 minutes or until the midribs of the chard are tender. Add the cider vinegar and cook for 5 more minutes. Serves 2-4.

Steamed Swiss Chard

1 bunch swiss chard
butter
cider, balsamic, or wine vinegar

Cut the midrib out of each leaf and either discard them or steam them for about 5 minutes.  Add the chard leaves to the midribs and steam for another 5 minutes or until tender.  Drain and serve with butter and a splash vinegar.