Amy's Chard Bake

Serves: 4-6


1 1/2 cup chopped, cooked chard, stems and leaves

Olive oil for sautéing vegetables

1 clove garlic, minced

1 cup other chopped vegetables (carrots, zucchini, broccoli or whatever you need to use up)

1 cup onions, chopped

1/2 cup milk, skim or low-fat

1 egg

1/2 teaspoon Dijon mustard

1 cup cheese of choice (feta, cheddar, Manchego, etc.)

2 1/2 cups cooked brown rice (or other grains like millet, quinoa, etc.)

1 teaspoon fresh thyme, minced

Salt and pepper to taste

1 tablespoon butter

1/4 cup freshly grated Parmesan cheese


Sauté chard in olive oil until wilted and just tender. Add garlic and cook for one minute more. Pour into a mixing bowl. Sauté other vegetables with onion until tender (but not mushy) and add to chard bowl.

In separate bowl, combine milk, egg, mustard and cup of cheese. Add cooked grain, all vegetables, thyme, salt and pepper and stir gently until well blended. Pour into buttered casserole dish and top with Parmesan cheese.

Bake in a 375-degree oven for 20 minutes or until edges are just beginning to brown. Transfer briefly to broiler to brown the top.

Popular vegetable substitutions include: Rainbow Chard

Recipe courtesy of Amy Olsen. Photograph courtesy of Renee Studebaker.