Chard And Cheese Casserole
- 2 tablespoons olive oil
- 2 large bunche Swiss chard ribs removed, washed roughly chopped
- 1 red bell pepper chopped
- 1 small onion chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 1/2 cups grated muenster cheese - (abt 6 oz)
- 1/2 cup grated Parmesan cheese
Heat oven to 350 degrees. Grease a 9- by 13-inch baking dish.
Heat 1 tablespoon oil in a large Dutch oven or pot over high heat. Add chard and cook 3 to 4 minutes, until wilted. Drain in colander; press with the back of a spoon to extract excess liquid.
Heat remaining tablespoon oil in a large skillet over medium heat. Cook bell pepper and onion 8 minutes, until softened. Mix in chard; toss to coat. Season with salt and pepper. Mix in muenster cheese. Spoon into prepared baking dish.
Sprinkle Parmesan cheese over top in an even layer. Cover with foil; bake 30 minutes. Uncover, and cook 10 minutes more, until cheese is brown and bubbly.
This recipe yields 6 servings.
Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 12 grams
Fat: 15.5 grams