Instructions: Heat oven to 375 degrees. Butter a shallow casserole or gratin dish. Cook chard in lightly salted boiling water 5 minutes; drain and squeeze dry. (May be prepared up to 1 day ahead). Spread in prepared dish in an even layer.

Whisk together bake mix, cream and water mixture, sour cream, eggs, herbs, salt and pepper. Pour mixture over chard.

Bake 45 minutes, until set and lightly browned.

This recipe yields 6 servings.

Comments: Swiss chard leaves and stems are often cooked as two different vegetables: the leaves like spinach and the stems like celery. However, if the chard is young and the stems are soft and narrow, leaves and stems can be cooked together.

Description: "Heavenly with fresh chard, in a pinch this dish also works made with two 10-ounce boxes of frozen spinach."

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