Swiss Chard Bars, a Savory Treat

We call this Swiss chard recipe “bars” because I adapted it from a spinach brownie recipe, and well it just doesn’t feel right to call these “Swiss Chard Brownies”! Maybe it’s a casserole, but the name “Swiss Chard Bars” is what stuck for this recipe.

A Great Way to Use Greens

Here is my favorite recipe for utilizing extra greens left over from the garden. We call this Swiss chard recipe “Swiss Chard Bars”, but you can use many greens, like kale, beet greens or spinach (but not lettuce or turnip greens). These are so addictive that I burn my tongue every time I make them because I can never wait for them to cool off to eat! I love to bring these to gatherings and share them with people who have never tried Swiss chard. This recipe is easy to adapt to dairy free, gluten free or vegan. Feel free to play around with it, even adding some chopped, cooked meat to make it a main dish.


5 oz. fresh spinach, Swiss chard or beet greens, rinsed, de-stemmed and chopped

1 cup flour

1/2 tsp. salt

2 eggs

3/4 c. milk

1/4 butter (I like to use coconut oil)

1 onion, chopped

1 8oz. package shredded mozzarella (I use about half that and it’s still good. Occasionally, I also love to use a blend of feta, parmesan and mozzarella. I love the combination of feta and greens!)


Put it all in a bowl and mix well. Bake in a greased 9 x 13 pan at 375 degree oven for 35-45 minutes. Technically, you should let it cool before cutting and serving, but I love it still warm – even if I do burn my tongue!