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. Use Breakfast Recipes to find more recipes like this one.
Back in the summer of 2008, I posted this recipe for Swiss Chard and Mushroom Squaresthat 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 lower in carbs and Phase One for South Beach Dieters. 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. And check out my Salute to Swiss Chard for more Swiss Chard ideas!
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.
Serve hot, with a little sour cream to add at the table if desired!
More Recipes Using Swiss Chard:
10 Favorite Healthy Swiss Chard Recipes
Swiss Chard and Goat Cheese Custard Bake
Spicy Asian Stir-Fried Swiss Chard
Spaghetti Squash and Chard Gratin
Low-Carb Swiss Chard, Mozzarella, and Feta Egg Bake
Swiss Chard and Mushroom Squares
This Flavorful Swiss Chard and Mushroom Squares will work for breakfast, lunch, or dinner.
- 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 Mozzarella cheese
- 1/4 cup Hemp Hearts (or can use 100% whole wheat Panko crumbs)
- 8 eggs, beaten
- 1/2 tsp. Spike Seasoning
- 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.
You can get Hemp Hearts at Amazon. (affiliate link)
Recipe adapted from Regina Schrambling’s Collard Squares from The Wednesday Chef.
All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This updated version of Swiss Chard and Mushroom Squares 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.
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