August 1, 2010 | Vegetables

If you’ve been following along, you’ll have picked up a pattern: I’m swimming in Swiss chard and zucchini from my garden, while the tomatoes are barely making an appearance (sadly). A few bloggers this summer did their take on steakhouse style creamed spinach, and it got me thinking……isn’t Swiss chard perfect for this? So after harvesting round two of my Swiss chard (round one filled my huge farmhouse sink and round two I dare say was bigger!), soaking, cleaning, and de-stemming for what seemed like an hour, I stared wilting the greens down in a large pot, squeezing out the excess water, then bagging them up to freeze. The whole sink, when cooked down, produced about the equivalent of 4 boxes of frozen spinach. Round three is already sprouting in that garden…what will I make next?!This recipe couldn’t be easier. Chop the wilted greens and combine with a diced and sauted onion and 1 container of Boursin herb cheese; while the greens are still hot, stir together until the cheese melts into the greens. Pour into greased ramekins and top with bread crumbs.I wanted a nice garlic flavor so I crushed those fabulous garlic foccacia croutons they sell at Costco and used them for a topping. Bake for about 30 minutes at 350 until bubbly and dig in!