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CSA eats! swiss chard, starring in Swiss Chard and Mushroom Squares

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I made this recipe from kalyn’s kitchen for swiss chard and mushroom squares.  copied below directly from her blog.  I didn’t change it up too much. I used mozzarella cheese. I didn’t have spike seasoning so I just threw in a bunch of the things I have around, like oregano, red pepper, basil, Italian seasoning, garlic, etc. used baby portabella mushrooms. I put it in an 8×8 pan, cause that’s what I have. also I am not very good at measuring things. so I may have put more cheese, LOL! had a square for lunch today. delicious!!!!!!!! will def make again! would be great for any meal – breakfast, lunch or dinner. or apps!

Swiss Chard and Mushroom Squares
(Makes 4 large servings or 16 appetizer sized servings, recipe adapted from Regina Schrambling’s Collard Squares from The Wednesday Chef.)

1 bunch swiss chard, stems cut out and cut into thin ribbons and then chopped (can also use other greens)
pinch salt
pinch red pepper flakes
1 small onion, diced small
2 cloves garlic, finely minced (or use 1/2 tsp. ground garlic from a jar)
1/2 lb Baby Bella (Crimini) mushrooms, diced into small pieces (about 12 mushrooms)
1 T olive oil (or a little more, depending on your pan)
1/2 tsp. soy sauce or Tamari
1/2 cup grated Monterey Jack Cheese (about 2 oz., can use other white cheese such as mozarella, Gruyere, or swiss)
1/4 cup 100% whole wheat Panko crumbs
4 eggs, beaten
1/2 tsp. Spike Seasoning

Preheat oven or toaster oven to 350 F.

Cut away center ribs from chard. Cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander. Bring small saucepan of water to a boil, add chard, salt, and red pepper flakes. Boil about 10 minutes, until chard is softened and cooked through. Let drain while you prep other ingredients.

Heat 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.

Squeeze water from drained chard and place into large plastic bowl. Add mushroom mixture, grated cheese, Panko crumbs, beaten eggs, and Spike Seasoning and mix together. Spray 9 X 9 inch glass or crockery casserole dish with olive oil or non-stick spray. Pour in egg mixture.

Bake 20-25 minutes, until firmly set but not hard, and slightly browned. Let cool slightly, then cut into squares. Serve hot or at room temperature. This is good served with sour cream.

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