1 tablespoon olive oil
1/2 onion, finely minced
1 bunch Swiss chard, stems removed, leaves ripped into smaller pieces
3 cups low-fat milk
Pinch nutmeg, preferably freshly grated
1/2 pound of whole wheat walnut bread, such as Acme, or whole wheat levain, bottom crust removed and the rest of the loaf cut into 1-inch cubes
6 ounces Gruyere cheese, shredded
Use butter or olive oil to grease a 9-by-13 inch baking pan.
Heat the olive oil in a medium skillet. Add the onion and sauté until tender, 8 minutes. Add the chard and sauté for 3 minutes. Then add a splash of water, cover, then cook until tender, about 5 minutes. Set aside to cool slightly.
In a medium bowl, combine the milk, eggs and nutmeg until smooth.
In a bowl, toss the bread with the cheese and the Swiss chard. Spread out in the prepared pan. Drizzle with the egg mixture so that the bread is evenly coated. The egg mixture won't cover all of the bread, but try to poke down any pieces that can be further nestled in the custard (this way the top will be crunchy and crisp).
Refrigerate overnight then bring to room temperature for 30 minutes.
Preheat oven to 350 degrees.
Bake until egg mixture is set and casserole is bubbly, 40-45 minutes. Let cool for about 10 minutes before serving.
Recipe courtesy of Tara Duggan.