This is a go to recipe when I have too many greens and I make this when I want to get ahead in cooking. It’s a great way of consuming day old bread or left over Thanksgiving cornbread dressing like I did.
1 bunch Swiss Chard, greens and stems separated and chopped (can be substituted with any greens Takana works great too)
1/2 an onion or one leek, chopped
* Saute the onions in oil for 5 minutes and then the chopped stems for another few minutes and then saute the greens until they are wilted and set aside.
4 eggs, beaten
1 cup milk
1 cup shredded cheese, I use provolone, havarti, cheddar or monterey
1 cup cubed bread (you can save odd ends and ears and freeze them for this occasion) (I used left over Thanksgiving cornbread dressing)
1/4 cup parm cheese (optional)
1-2 tsp of your favorite herbs, I used a sprinkle of rosemary
1. Mix up the beaten eggs, milk and bread together so the bread has soaked the mixture well. If you like herbs, this is a good time to add to the mixture. Spread evenly on the bottom of a greased 9×13 pan.
2. Next spread the sauted greens on top of the bread mixture.
3. Top evenly with the cheese. Add parmasan cheese if you like.
Bake at 375 F degrees for 25-30 minutes or until golden on top and a knife goes through clean. Serve with your favorite salad or soup! It’s great with hot sauce!