Saturday, August 18, 2012

Recipe for Swiss Chard and Mushroom Squares

Swiss Chard and Mushroom Squares
Flavorful Swiss Chard and Mushroom Squares will work for breakfast, lunch, or dinner.

(Updated August 2012 with better photos and instructions, plus the option to use Hemp Hearts to make this a Phase One recipe.)  Back in the summer of 2008, I posted this recipe that was adapted from Regina Schrambling's Collard Squares, and when I had an abundance of Swiss Chard in the garden this year, I decided to re-do the photos.  These veggie-centric squares have just enough egg to make them breakfast possibilities, but the mushrooms add such savory umami flavor that they could work well for lunch or a light dinner as well.  This is probably the type of dish that will never be too photogenic, but I did like my new idea of cooking them in a Mini Loaf Pan for more defined squares, and this version also uses Hemp Hearts instead of breadcrumbs to make them Phase One for South Beach Dieters.  (I changed several other things in this recipe, but I'll keep the original printer friendly recipe in case someone has it bookmarked.)  I like to eat these with a dollop of sour cream, as you can tell from the new photo.

Swiss Chard one of The World's Healthiest foods, containing significant nutrients with impressive health benefits.  It has many other names, including Chard, Silverbeet, Perpetual Spinach, or Mangold.  Chard has shiny green leaves, with stems that can be a variety of colors, and I'm fond of a variety called Rainbow Chard, with mixed stem colors in the same pack of seeds. Chard is one of the easiest greens to grow, and if you keep trimming the leaves, it will continue producing new growth all season. It's also very versatile in cooking, and well worth adding to your vegetable shopping list if you haven't tried it.

Chopped onions and minced garlic are sauteed in olive oil for a few minutes.

Then mushrooms are added and cooked with a bit of Tamari or soy sauce.  When they're done remove the cooked mushroom mixture to a bowl.

I used a generous bunch of chard from my garden, but most every grocery store carries bunches of chard.

While the mushrooms cook cut away the chard stems and chop the leaves.  (If you're using garden chard, give them a good wash in a salad spinner.)

The original recipe boiled the chard, but I decided to just saute them in the same pan I had cooked the mushrooms in this time, a good change.  Add chard to the pan all at once.

It will cook down quickly, about 3 minutes.  This cooks more in the oven so it doesn't need to be fully cooked at this point.

Combine the mushroom-onion mixture with the sauteed chard, then stir in the grated cheese, Hemp Hearts, beaten eggs, and Spike Seasoning.

You can definitely bake this in a 9" x 13" casserole dish, but I thought it would be fun to make more defined "squares" by using this Mini Loaf Pan.

Bake the chard squares 35-40 minutes at 350F/180C.

Swiss Chard and Mushroom Squares
And just for fun, here's the original photo from the version that I posted back in 2008!


Swiss Chard and Mushroom Squares (Updated Version)
(Makes 8 servings; recipe adapted from Regina Schrambling's Collard Squares from The Wednesday Chef.)

Ingredients:
1 small onion, diced small
2 cloves garlic, finely minced (or use 2 tsp. minced garlic from a jar)
2 tsp. + 2 tsp. olive oil
1/2 lb Baby Bella (Crimini) mushrooms, diced into small pieces (about 12 mushrooms)
1/2 tsp. soy sauce or Tamari
1 bunch swiss chard, stems cut out and cut into thin ribbons and then chopped (at least 4-6 cups chopped chard; can also use other greens)
3/4 cup grated low-fat Mozzarella cheese
1/4 cup Hemp Hearts (or can 100% whole wheat Panko crumbs)
8 eggs, beaten
1/2 tsp. Spike Seasoning

Instructions:
Preheat oven or toaster oven to 350 F.  Heat 2 tsp. olive oil in heavy frying pan. Saute onions over medium heat about 3 minutes; add garlic and saute 2 minutes more. Add mushrooms and soy sauce and saute 5-7 minutes, or until mushrooms are softened and liquid is evaporated.  Put mushroom mixture into a bowl.

Cut stems off of chard, cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander and spin or blot dry.  Heat remaining 2 tsp. olive oil over medium heat in the pan you sauteed the mushrooms in.  Add the chopped chard all at once and saute, stirring, just until the chard is wilted (about 3 minutes.)

Add the sauteed chard to mushroom mixture; then add the grated cheese, beaten eggs, and Spike Seasoning and mix together. Spray Mini Loaf Pan or 9" X 13" inch glass or crockery casserole dish with olive oil or non-stick spray. Pour in egg mixture.

Bake 35-40 minutes, until firmly set but not hard, and slightly browned. Let cool slightly, then cut into squares if using the casserole dish. Serve hot or at room temperature. This is good served with sour cream.  Swiss Chard and Mushroom Squares will keep in the fridge for at least a week, and can be reheated in the microwave.


Printer Friendly Recipe for original version from 2008.

South Beach Suggestions:
This updated version with hemp hearts is a great dish for any phase of the South Beach Diet.  If you don't have hemp hearts and didn't want to use breadcrumbs, you could also make this Phase One by substituting almond meal for the whole wheat Panko crumbs.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Tasty Ways to Cook Swiss Chard:
(Recipes from other blogs not always South Beach Diet friendly, check ingredients.)
How to Cook Swiss Chard from Beyond Salmon
Friendly Swiss Chard and Gnocchi from The Inadvertent Gardener
Swiss Chard Tzatziki from Simply Recipes
Leek and Swiss Chard Tart from Smitten Kitchen
Hot Swiss Chard Artichoke Dip from Farmgirl Fare
Swiss Chard Gratin from A Veggie Venture
Swiss Chard with Peppers and Garbanzos from Dani Spies
Baked Polenta with Swiss Chard from Cooking From A to Z
Whole Wheat Spaghetti with Swiss Chard Sauce from Almost Turkish Recipes
Swiss Chard Leaves and Stems from Just Hungry

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

This recipe was originally posted for Weekend Herb Blogging, hosted by Ulrike of Kuchenlatein.
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67 comments:

ostwestwind said...

What a good looking and delicious sounding dish! I am so busy, I have no idea for my own submission.

Ulrike from K├╝chenlatein

Peter M said...

It looks appetizing and I too enjoy swiss chard...it's an underused ingredient.

Gretchen Noelle said...

I am so glad you were able to try this! I wish I had some chard at home since I have a pack of mushrooms to use up before traveling again. Thanks so much for the mention also!

Helen said...

That look delicious Kalyn. I would love to wrap up a big slab of that and take it with me for lunch. Yum!

sher said...

This looks delicious--and a lot better for you than many breakfast stratas. I love mushrooms and greens added to eggs, so this will be perfect!

Patricia Scarpin said...

These look great and delicious, Kalyn - I love the shape and the flavors as well.

Mrs. L said...

I've been looking for fresh Chard or Collard Greens at my local store but they don't have them. You mentioned substituting other greens...would spinach work? Or should it be more substantial type greens?

Kalyn said...

I think spinach would taste great in this. I would probably saute the chopped spinach in a little olive oil rather than boiling it, since spinach cooks so quickly.

MMM, I'm imagining spinach and feta cheese!

Thanks everyone who thinks this sounds good, and especially Gretchen for finally inspiring me to make it!

Lydia said...

This is my kind of dish -- good hot or cold, and using things I always have in the fridge. Thanks for the recipe.

~Madeline~ said...

This looks so delicious and so original. I'll be making this for brunch this weekend. Great recipe!

Nupur said...

Wow, Kalyn...that looks so tempting! I'm putting swiss chard on my shopping list right away.

Allen of EOL said...

Looks fabulous -- we grew chard on our farm when I was growing up and love it. Recently, I've been having a thing for kale, another yummy leafy green. I'll have to give this recipe a try -- thanks for sharing!

Bella said...

This looks delicious. I LOVE swiss chard and make it often, but never like this. I can't wait to try it.

One question -- where do you find whole wheat panko crumbs? I live in the Bay Area in CA (where we can find lots of unusual things), but I can't seem to find this anywhere. I haven't made my way to an Asian market yet.

Any ideas?

Kalyn said...

Bella, in Utah I can find Ians brand whole wheat Panko crumbs at Wild Oats. That's the only place I've seen them. You could use whole wheat bread and make your own breadcrumbs too.

Chris said...

This looks delicious! I love te square pan. I made a Chard and Roasted Pepper Frittata in August that was tasty. I love the idea of using mushrooms!

cc said...

Damn I wish I didn't just go on a low-fat diet!! But maybe I'll cheat and make this... as an excuse to get my healthy greens!

Kevin said...

This looks like a tasty way to include some swiss chard into my meal plan!

Tartelette said...

I love swiss chard...especially in frittatas or quiches...makes me think of flans...:)

Sean said...

Too funny ... I'm a bachelor this week while DPaul is traveling for work. I just finished a heaping bowl of quinoa and -- swiss chard! It's maybe not typical bachelor chow, but it's the sort of stuff I crave when my cro-magnon meat eating husband is away. :)

aforkfulofspaghetti said...

this sounds pretty much like a baked frittata to me - great way to do it, though! And I just happen to have some chard and mushrooms in my fridge - yay!

Maria said...

I want to try this one! Looks great!

VelSid said...

It must be delicious, congratulations on your blog.

Bobbisox said...

Kalyn, this looks and sounds wonderful, I love to grow Swiss chard; right now my garden is filled to almost overflowing with Cavalo, Tuscan Black Kale, which is delicious and nutritious so that is what I will use. You really ought to grow some too if you haven't done it yet, it is amazing stuff.

Johanna said...

this looks delicious - I am just coming round to swiss chard (which is known as silverbeet to me) - but I like the idea of almonds rather than panko crumbs (which are not readily available in Melbourne) - would be a good lunch dish

Cakespy said...

How intensely hearty and delicious! Very nice work, and perfect for brunch or dinner...or anytime really!

MyKitchenInHalfCups said...

As great as this looks for breakfast lunch or dinner it also strikes me as just incredible travel food as it would carry so easily!

Katy said...

that looks just awesome. i have spinach and mushrooms -- maybe i will imitate!

katiez said...

Great recipe - I love egg-y things...
And thanks for reminding me to pick up Swiss chard seeds when i'm in the U.S. next week!

Lore said...

Great recipe Kalyn! I will have to try this for my next family dinner. Just scrumptious!

quahog said...

Thanks so much for this fabulous dish. We used Bright Lights chard from the garden (front and backyards) and frozen bread crumbs from wheat bread heels and felt like we were really eating locally! Kalyn, my family LOVED this rich, delightful breakfast. Thank you for sharing it.

Kalyn said...

I see there are a lot of Chard fans! Quahog, so jealous to hear you got to use chard from your garden!

Annemarie said...

Any blog post that mentions the word 'umami' receives my vote. I didn't realize that chard had such re-growth if you kept cutting it in time. Will have to plant it in the veg patch when the season's right.

Ricki said...

This does sound delicious--I love the combo of vegetables in this. I love all kinds of leafy greens, so I think the original collards would work well here, too (or the spinach that was mentioned). But the chard looks lovely!

Proud Italian Cook said...

This looks very appealing Kalyn, and something I would definately make, I love Swiss chard, Thanks!!

ejm said...

Mmmm, that looks good, Kalyn! We just got some chard for tonight's Indian style dinner. Should I hold a few leaves back so we can try these squares? (It's a hard call. We love chard and might just have to go and buy more to try your egg dish.)

-Elizabeth

Georgetta said...

That looks lovely! My kids are a little sceptical about "green stuff" in their food, but I'd like to give this a try!

A scientist in the kitchen said...

One of these days, i'm going to make this kind of dish. I think it would be perfect for breakfast. And paired with garlic fried rice!

Teresa said...

This was delicious! I made it for dinner last night, intending to have the leftovers for lunch today but after three of my children asked for a second helping, there's none left! Can't wait to make it again. Thanks for the recipe! It's so rare that we all like the same dish that I wrote about it on my blog today. :-)

Red Icculus said...

Chard is delicious, but I appreciated the link about chard stems the most. Thanks for the new way to use them!

jasmine said...

I just made this yesterday and my vegetable avoiding boyfriend said the recipe was a keeper. I finally picked up some Spike to use in your recipes.

Kalyn said...

Teresa and Jasmine, so glad to hear it worked out for you. Very happy to hear that kids and veggie-avoiding guys like this recipe.

Ana de San Francisco said...

I made this tonight for a Chick Night dinner potluck party, and it was snarfled up right away.

Some changes I made to make it more elegant -- I made them into balls (baked on cookie sheet) instead of in a pan and then cut up.

I had large size eggs, so used 3 instead of 4.

Instead of panko crumbs, I made bread crumbs using the garlic and cheese croutons from Trader Joes which I already had in the freezer.

I also used the package of colored swiss chard from Trader Joe's (I did not the stems).

For the mushrooms, I used reconstituted dried shitake mushrooms, which I had in the pantry.

I didn't have Spike, so I just used S&P.

Like I said, it was snarfled up ASAP. Thanks for the inspiration.

Beatrice said...

This looks delicious! Why have I never thought to combine chard and eggs? (I seem to say "why have I never..." a lot when reading your blog!)

I appreciate that, although you feature both vegetarian and meat dishes, you make it easy to find the veg recipes on your blog.

Kalyn said...

Ana, so glad to hear the dish was a hit!

Beatrice, I do try to accomodate all type of eating preferences; thanks for noticing.

faye said...

This is a great recipe .I used a tamari roasted almond ,ground in a coffee mill instead of the panko crumbs I got the almonds at trader Joes.I never really new a good usage for swiss chard but will now add it to my list of veggies Thanks for the great recipe Love your website.

bee said...

tied it and loved it. thank you, dear kalyn.

Kalyn said...

So glad people are liking it.

evolvingtastes said...

Tried this recently after seeing Bee's recommendation. I used some sauteed spinach with leftover veggies, and voila, a lovely new brunch entree was served. I see endless variations on this concept. Thanks Kalyn.

Kalyn said...

Evolving Tastes, thanks. I need to try the version with spinach!

Karina said...

This was an absolutely amazing recipe!!!! I loved it and am so glad I tried it - definitely going to be having this for breakfast pretty frequently :)

Kalyn said...

Karina, so glad you liked it!

Sandra said...

I made this on Saturday. It was delicious! And my husband loved it. I would have never thought of it on my own. I was attracted by the fact that you used only 4 eggs. Right now I'm looking over your egg dishes to see which ones I can adapt to this one.

Kalyn said...

Sandra, so glad you liked it. Dishes like this with a lot of veggies in proportion to the eggs appeal to me as well.

Lydia (The Perfect Pantry) said...

Love the idea of using a mini loaf pan for this recipe. I have a square muffin pan and never thought to use it for egg muffins.

Kalyn Denny said...

Lydia, the idea just popped into my head, but I loved the "squares."

Cacharreando en mi cocina said...

It looks delicius. It's a interesting way to use chard and give it for the children. (Sorry because my english it's not always correct).

Deb said...

Do you use 4 or 8 eggs?

gyr said...

Sounds delish. Would it work to freeze them as a Grab 'N Go breakfast or would they be better off in the fridge? How many days could I keep them there?

Monica @ TheYummyLife said...

Another winner! Love the squares. Pinned it.

Bev Weidner said...

OMG I looooove this.

Kalyn Denny said...

I do think this is a way to fix Swiss Chard that kids would like. (And I can't speak a second language at all, so no worries about the English!)

Deb, I used 8 eggs for the version shown in this post.

Gyr, I used to freeze this type of egg dish, but they release a lot of liquid when they're thawed and they keep at least a week in the fridge, so now I just store them that way.

Thanks Monica and Bev!

ontopofspag said...

I love your egg muffins so this is definitely going on my to-try list! It can easily be adapted for the Dukan Diet as well, subbing mozz for strained cottage cheese and hemp hearts for oat bran! Mmm.
Eleni (On Top Of Spaghetti)

Kalyn Denny said...

Thanks Eleni! Glad this will work for you.

T.W. Barritt at Culinary Types said...

Thanks for including the link to the pan - I looked at the photo and my first thought was, "I wonder where I could get a pan like that?" (Great idea to take a 9x13 recipe and create this single serve portions) Also, always looking for new ideas to use the Swiss chard in my garden.

Kalyn Denny said...

TW, me too! Glad you like it; there is just something about single serve portions that appeals to me!

Taste of Beirut said...

A great idea, especially for entertaining! With all the chard we get here out of the orchard, I will be using this recipe soon.

Kalyn Denny said...

So glad you like it!

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