There’s never a week I go without having greens in the house. Spinach, kale, and chard are always in rotation. I also always have pots of greens growing on my patio. When I saw this recipe, I knew I wanted to do something similar but with greens. This chard bake is a solid base that you could easily add herbs and spices as you see fit. White beans and cans/jars of stewed tomatoes are also always stocked in my pantry. During the summer months, you could make your own tomato sauce and use that in place of the canned tomatoes.