1 lg. bunch Swiss chard or 3 bunches spinach
1/4 tsp. salt
1/2 c. olive oil
2 med. onions, sliced
1 tbsp. chopped parsley
2 cloves garlic
1/4 lb. mushrooms, sliced
2 eggs, lightly beaten
1/2 tsp. pepper
1/2 tsp. salt
1/2 c. bread crumbs
2 tbsp. Parmesan cheese

Remove stalks from chard or spinach, wash and shred. Place in a large saucepan with 1/4 teaspoon salt and no water, cover pan and cook over moderate flame 10 minutes, stirring often. Remove from fire and squeeze dry. Place onions and oil in saucepan and brown onions slightly. Add parsley, garlic, mushrooms, and chard, cook 5 minutes, remove from fire and cool. Add eggs, pepper, Parmesan cheese, and salt.

Grease casserole and sprinkle with some bread crumbs. Pour chard mixture into casserole and top with remaining bread crumbs. Bake in moderate 375 degree oven for 20 minutes. Serve hot or cold. Serves 4.