I don't have a picture for this, but it's my most favorite recipe for utilizing Swiss chard. It comes from the Columbus Foodie blog. I can't tell you how many times I've made this! It makes a great breakfast too.
Swiss chard can also be used in place of spinach in most recipes too since their flavors are similar. I'm thinking of making a crustless spinach, onion, feta quiche with the local feta I picked up last week. Well, anyway, here's the crustless Swiss chard quiche recipe I've promised for awhile:
Crustless Swiss Chard Quiche
1 teaspoon olive oil
Small onion (sweet or otherwise)
Small bunch Swiss chard
2 1/2 cups shredded cheese (whatever you prefer)
1 cup skim milk
Preheat oven to 375 degrees. Wash and dry Swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
Meanwhile, grate 2.5 cups of cheese. Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Serves 8.