An easy baked appetizer recipe pairs wilted rainbow chard with cheddar cheese. Bet you can’t eat just one!
Heat oven to 350 degrees.
In a large nonstick skillet over medium heat, add greens and a couple of tablespoons of water (to keep greens from sticking to the pan). Cook, stirring occasionally, until greens wilt, about 3-5 minutes. Remove greens from skillet, drain in colander, pressing on leaves to extract as much water as possible, and place hot greens on a cutting board to cool.
Meanwhile, in a large mixing bowl, beat eggs; add flour, milk, salt and baking powder, mixing well. Stir in onion and cheese.
When greens are cool enough to handle, mass them on the cutting board and chop more finely. Stir greens into the egg mixture.
Place butter in a 9″ x 13″ baking dish and place dish in oven to melt butter, about 2-3 minutes. Remove pan from oven and swirl melted butter to coat bottom and up the sides of the pan slightly. Pour mixture into pan and bake for 35-40 minutes.
Cool thoroughly and cut into squares or triangles.