3/4 lb. greens (about a 1 gallon bag)
3-5 cloves garlic,minced
1/4 cup onion, chopped,
1/2 cup milk
1/2 tsp salt
3 cups shredded Swiss cheese
Preheat oven to 325. Wash greens by placing them in a pan of cool water, swishing them around, then lifting them from the water. If any dirt remains in the water, start with a new pan of water and repeat. Strip the leaves from the stems of the greens. Chop the stems into 1/4 inch pieces. Chop the leaves of the greens into bite- sized pieces.
In large saucepan, boil one quart water. Add stems, garlic, and onion. Stir, cover, and boil until tender, about 5-7 minutes. Add leaves to the pot. Stir and cover. Cook, stirring often, until greens are tender, about 3-7 minutes. Drain, pressing with fork to remove more water.
In a large bowl, beat eggs. Stir in milk,salt and cheese. Add greens and stir (it will be thick). Pour into greased 9x13 inch casserole pan. Bake, uncovered, 35-40 minutes or until center is set. Serve warm or chilled.