Chard And Cheese Casserole Recipe - Cooking Index
Chard And Cheese Casserole Recipe - Cooking Index
Raw chard is very bulky, but it wilts tremendously when cooked. You can substitute frozen chard for fresh in this recipe (three 10-ounce packages, thawed, squeezed dry and chopped).
Type: Vegetables| 2 tablespoons | 30ml | Olive oil |
| 2 | Large bunche Swiss chard - ribs removed, | |
| Washed - roughly chopped | ||
| 1 | Red bell pepper - chopped | |
| 1 | Onion - chopped (small) | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 1/2 cups | 219g / 7.7oz | Grated muenster cheese - (abt 6 oz) |
| 1/2 cup | 73g / 2.6oz | 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
Calories: 206
Source:
Atkins Cookbook at http://atkinscenter.com
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