1 pound (or one generous bunch, if that’s what you’ve got!) chard, trimmed
3 eggs
salt  and pepper, to taste
Olive oil, as needed
4 teaspoons water
1-2 spring onions, chopped
bread crumbs, as needed
1 stalk green garlic, minced
Chop the chard (both leaves and stems) and boil for about 5 minutes in lightly salted water. Drain chard and set aside. Preheat oven to 350 degrees. Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot.
adapted from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette