Oh.....I always love when I have too much of it this time of the year - I substitute chard for the spinach in Wedding Soup. Absolutely delicious, and you use up alot of it when cooking it in soup.
Barb

You can use it in salads but I'd just use tender, young leaves.

PUMPKIN CAKE
1 pkg spice cake mix
2 eggs
1 tsp vanilla
2 tsp baking soda
15 oz can pumpkin

Beat together the cake mix, eggs, vanilla, soda & pumpkin. Bake in a well greased & floured 9x13" cake pan for 45 minutesin a preheated 350° oven. Frost with your favorite frosting.~~

APPLE SPICE CUSTARD CAKE
1 box spice cake mix
2 medium apples, pared, cored & finely chopped (about 2 cups)
14 oz can sweetened condensed milk (like Eagle brand)
1 cup sour cream, room temperature
1/4 cup lemon juice
Cinnamon for garnish

Preheat oven to 350°. Prepare cake mix according to pkg directions; stir in apples. Pour batter into a well-greased & floured 9x13" baking dish. Bake for 30 minutes or until toothpick inserted in center comes out clean. Meanwhile, in a medium-sized bowl, combine sweetened condensed milk, sour cream & lemon juice. Remove cake from oven & spread cream mixture over the top. Return cake to oven & bake 10 minutes more or until set (like a custard.) Sprinkle w/cinnamon. Cool completely then keep refrigerated.~~More Family Favorites

I don't care for it raw unless it's awfully young...but! It's fab in soups--also in place of spinach for quiche.

Constance.

My daughter and her husband have loads of Swiss chard and kale growing in their garden.
This is a delicious recipe for spinach in which she has also used the chard and kale instead of spinach.

SPINACH GRATIN - serves 8

4 Tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees.
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Source: From my daughter Michelle

SharonCb

One of my family's very close Greek friends always substitutes swiss chard for spinach in spankopita, and it's always delicious. I've also used large swiss chard leaves in stuffed cabbage recipes.

Sue

Thanks, everybody! I hope the frost last night didn't get it. . .
chery2