1 cup homemade bread crumbs (I put day-old sourdough bread in the food processor.)
¼ cup pine nuts
Preheat oven to 350 degrees.
Bring a large pot of water to boil. Add two tablespoons salt.
Fill a large bowl with ice cubes and some cold water.
Cut stems off of chard. Toss into boiling water. You may have to do this in batches. Let wilt in the water for 60 seconds. Remove with a slotted spoon or a kitchen spider and place in ice water. With your hands, squeeze out water and place chard on cutting board.
Roughly chop chard.
In a large saucepan over medium heat, add oil and sliced onions. Cook until golden brown, about 5 minutes. Add garlic and cook for another minute.
Add the chard and the parsley and cook for 5 minutes. Remove from heat and let cool.
Meanwhile, break eggs in a bowl. Season with salt and pepper. Add ½ cup cheese. Whisk until well mixed. Combine with cooled greens.
Lightly grease a 9-inch baking pan and place bread crumbs on the bottom, reserving some for top.
Carefully put chard and egg mixture on top of the breadcrumbs. Sprinkle the rest of the cheese and the pine nuts on top.
Bake for about an hour or until golden brown. Serve hot or at room temperature.