Rainbow Chard

by - 2:56 PM

Rainbow Chard Bright Lights

This Chard is so pretty, I even forgot that I still might believe I don't like Chard. It's just a left over dislike from back when I was sure Brussel Sprouts and Zucchini were going to kill me.
Cooked with cheese it was just fine. After all, cheese fixes everything

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
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.

You May Also Like


Find me on

Facebook Taste spotting