Rainbow Chard Strata from Much Ado About Stuffing | The Jewish Week | Food & Wine

Rainbow Chard Strata from Much Ado About Stuffing

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Rainbow Chard Strata from Much Ado About Stuffing

Courtesy Elise Meyer

Servings & Times
Yield:
  • 4-6 servings
Ingredients

1 teaspoon olive oil

1/2 sweet onion, chopped

1/2 bunch Swiss chard

salt

pepper

2-1/2 cups shredded cheese

4 eggs

1 cup skim milk

Steps

Preheat oven to 375 degrees. Wash and dry Swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.

In a saute or frying pan add onion and chard to the oil and saute until stems are tender (do not overcook). Salt and pepper to taste. Grate cheese to make 2 1/2 cups. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, and Parmesan. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Season with salt and pepper to taste, if necessary. Pour into a Pyrex rectangular baking dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps out when knife is inserted. Serve with crusty bread and a salad.