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Swiss Chard and Mushroom Squares

Flavorful Swiss Chard and Mushroom Squares will work for breakfast, lunch, or dinner, and this fun Meatless Monday breakfast is also low-carb, and can be gluten-free and South Beach Diet Phase One.

Click here to PIN these Swiss Chard and Mushroom Squares!

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

Back in the summer of 2008, I posted this recipe for Swiss Chard and Mushroom Squares 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 and Mushroom Squares were updated August 2012 with better photos and instructions, plus the option to use Hemp Hearts to make this a Phase One recipe. This recipe was originally posted for Weekend Herb Blogging, hosted by Ulrike of Kuchenlatein.)

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.

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

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

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

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.

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

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

Swiss Chard and Mushroom Squares found on KalynsKitchen.com
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.)

Swiss Chard and Mushroom Squares found on KalynsKitchen.com
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.

Swiss Chard and Mushroom Squares found on KalynsKitchen.com
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.

Swiss Chard and Mushroom Squares found on KalynsKitchen.com
Combine the mushroom-onion mixture with the sauteed chard, then stir in the grated cheese, Hemp Hearts, beaten eggs, and Spike Seasoning.

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

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.

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

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

Swiss Chard and Mushroom Squares found on KalynsKitchen.comAnd just for fun, here’s the original photo from the version that I posted back in 2008!

Swiss Chard and Mushroom Squares found on KalynsKitchen.com

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 use 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 Diet / Low-Carb Diet Suggestions:

This updated version with hemp hearts is a great dish for any phase of the South Beach Diet and most low-carb eating plans. 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.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Tasty Ways to Cook Swiss Chard:
(Recipes from other blogs not always South Beach Diet friendly, check ingredients.)

10 Favorite Healthy Swiss Chard Recipes ~ Kalyn’s Kitchen

Swiss Chard Tzatziki ~ Simply Recipes

Leek and Swiss Chard Tart ~ Smitten Kitchen

Hot Swiss Chard Artichoke Dip ~ Farmgirl Fare

Swiss Chard Gratin ~ A Veggie Venture

Swiss Chard and Mushroom Squares found on KalynsKitchen.com
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69 comments on “Swiss Chard and Mushroom Squares”

  1. Karina, so glad you liked it!

  2. 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.

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

  4. 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.

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

  6. 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).

  7. Do you use 4 or 8 eggs?

  8. 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?

  9. Another winner! Love the squares. Pinned it.

  10. 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!

  11. 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)

  12. Thanks Eleni! Glad this will work for you.

  13. 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 9×13 recipe and create this single serve portions) Also, always looking for new ideas to use the Swiss chard in my garden.

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

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

  16. I still need to hunt down that spike seasoning, and I've never heard of hemp hearts, so that's be something fun to try! These looks delicious and I have the perfect pan to make them in.

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