Cheesy Swiss Chard Bake This is a versatile recipe from Kirsten that makes for a nice breakfast or a side dish for dinner. 1 TB. vegetable oil (Kirsten uses an olive/canola blend) 3 large onions, thinly sliced (they shrink down a lot so 2-3 cups raw, sliced onion is good) 3-4 cloves garlic, minced (1 tsp. PENZEYS MINCED GARLIC) 1/4 tsp. KOSHER-STYLE FLAKE SALT 2 large bunches chard, regular or rainbow, stems finely chopped, leaves sliced into ribbons 1/4 tsp. GROUND NUTMEG (Kirsten grated WHOLE NUTMEG) 6 breakfast sausage links (optional—Kirsten uses cheddar sausage links) 2 TB. butter 6 Cups cubed day-old bread (use your favorite bread, a dense bread like bakery sourdough, whole wheat or rye is good) 3 TB. olive oil 1-3 tsp. seasoning (good seasonings with salt for this dish would be SANDWICH SPRINKLE, MUSKEGO AVE. or FOX POINT. Salt-free choices would be SUNNY PARIS, MURAL OF FLAVOR or TUSCAN SUNSET) 1 Cup grated Gruyère cheese (Swiss cheese could also be used) 2-2 1/2 Cups broth (or 2-2 1/2 Cups water mixed with 2 tsp. CHICKEN, TURKEY, VEGETABLE or BEEF SOUP BASE)

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