Herbed Chard and Rice Bake

From Brookfield Farm CSA, www.brookfieldfarm.org

2 bunches Chard                                              4 TBSP butter
1/3 cup chopped onion                                     1/2 tsp salt
pinch of sugar                                                   3/4 cup milk
3 eggs, lightly beaten                                         1/2 tsp thyme
1 cup grated cheddar                                        1 cup cooked rice
1/2 tsp Worcestershire sauce
Preheat the oven to 350.
Be sure the chard is well washed; shake dry. Heat the butter in a large skillet over medium heat. Add the onions and cook until almost translucent, 3-4 minutes. Add the chard to the onions, sprinkle with the salt and sugar, and toss until the chard is wilted 3-4 minutes longer. Mix the milk, eggs, Worcestershire, and thyme in a large bowl. Stir in the chard mixture, rice, and all but 2 TBSP of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11x 7 rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 TBSP of cheese. Bake until the mixture is set, 20 to 25 minutes. Serve hot, cut into squares or wedges.