adapted from From Asparagus to Zucchini, 3rd Edition

1 onion, chopped                                                6 eggs

1 garlic clove, minced                                    1 cup shredded cheese

2 Tbsp oil                                                            1 tsp salt

1 bunch chard/kale/spinach (stems stripped & chopped finely as onions)

2 pie crusts

Heat oven to 400F. Brown onion, garlic and chard/kale stems in oil. Chop chard/kale/spinach, add to pan, cook down until wilted. Beat eggs in a bowl; mix in cheese, salt and chard mixture. Pour into pie crusts; bake until knife inserted into center comes out clean, 30-40 minutes. Makes 2 pies.