Tag Archives: Swiss Chard

Willa Deane’s Breakfast Casserole

From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!


  • 1/2 bag herb bread crumbs
  • 2 cups grated sharp cheese (I used mild cheddar cheese)
  • 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
  • 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
  • 2 cups milk (I used just one)
  • 3/4 tsp. dry mustard
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 4 eggs

Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!

Barley and Baby Greens Skillet


I found a new cookbook the other day that caught my attention called No-Guilt! Carb Diet Cookbook because not only did it have recipes that used some of the greens I’ve been getting in my CSA box but also the grains I’ve been using from making my own bread. It’s not often in my world I see words like amaranth, millet, or polenta. Those grains are actually in my pantry but I don’t exactly know how to use them.

Farmer Z said he took extra time to cut baby greens for us this week. Spinach, swiss chard, kale, and red chicory. I can imagine how cute they are coming up in the warm spring Tennessee mountain air. Bright green and sweet to the taste.


The original recipe in the book is called” Barley and Swiss Chard Skillet”. But I had baby greens…

And I changed some ingredients around to fit what I had: orange sweet pepper instead of green pepper, great northern beans instead of navy beans, minced garlic instead of garlic powder, pearled barley instead of quick-cooking barley, and dried basil instead of fresh basil. (My husband planted an herb garden for me this year so I can’t wait to just walk outside and grab a few fresh herbs for dinner!) Here I’m sautéing the red and orange peppers in olive oil


I add the greens, beans, tomatoes, and basil and cook till heated and wilted…


…then add the barley to heat through.


A great balanced dish that was actually filling. But that was the point of the book: to use the right combination of carbs, protein, and vegetables for health and that full-tummy feeling.


Hot Artichoke and Swiss Chard Dip


I made this recipe to bring to a Valentine’s Day party using canned artichoke hearts and my swiss chard from Farmer Z rather than using frozen spinach. (Pay close attention to the suggestions from “REBEC1120” in the comment section.)

My crew and I were a little late so we divvied up the Valentine cards while the rest ate. By the time I got over to the food table, the dip was 3/4 gone! I served it with tortilla chips. The Moms loved it!

Fresh Swiss chard
Artichoke field.

Artichoke field. (Photo credit: Wikipedia)

Chicken and Swiss Chard Alfredo Pizza


I followed this Chicken Spinach Alfredo recipe loosely using swiss chard from last week’s box instead of spinach, a bottle of alfredo sauce, some chicken, and my own homemade pizza crust smothered in minced garlic.


Swiss Chard and Mushroom Squares


Box is coming! I have to use up my swiss chard. So for breakfast, I served swiss chard & mushroom squares. After sautéing the onions, mushrooms, swiss chard together, I split it in two for allergy differences.


My husband liked it especially because of the mushrooms. And the edges! I used a mini loaf pan because of the split. His only suggestion was using fresh mushrooms instead of canned ones.


Then I wondered if I could freeze the onion/mushroom/greens sauté.  For this I used a combination of baby bella and shiitake mushrooms. The greens are whatever I had left over. In the picture below, mustard greens are on the right and Siberian kale is on the left.

Hopefully with this mixture, I can make this dish without so much prep work!


I found this recipe on Kalyn’s Kitchen blog after making red russian kale & red onion savory breakfast squares last month.