Chard and Cheese Casserole Recipe
3.7g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:55 Minutes
Phase:Phase 1
Difficulty:Difficult
Style:American
Cook Time:55 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 2tablespoonExtra Virgin Olive Oil
- 0 3/4lbSwiss Chard
- 1medium (approx 2-3/4" long, 2-1/2" dia)Sweet Red Peppers
- 1smallOnions
- 0 1/2tspSalt
- 0 1/4tspBlack Pepper
- 1 1/2cup, shreddedMuenster Cheese
- 0 1/2cupParmesan Cheese (Grated)
DIRECTIONS
- Heat oven to 350°F. Grease an 8x8-inch baking dish.
- Prepare the chard by folding each leaf in half and cutting out the hard stem/vein. Roll up the leafs and coarsely chop them then dice the stems keeping each separate.
- Heat 1 tablespoon oil in a large Dutch oven or heavy pot over high heat. Add the chard leaves to the pot and cook 3 - 4 minutes, until wilted. Drain in colander; press with the back of a spoon to extract excess liquid discard liquid and set aside.
- Heat remaining tablespoon of oil in a large skillet over medium heat. Dice the bell pepper and white onion. Place in the pan with the diced chard stems and sauté for 8 minutes, until softened. Mix in chard leaves; toss to coat. Season with salt and pepper. Mix in Muenster cheese.
- Spoon into prepared baking dish. Evenly sprinkle Parmesan cheese over top. Cover with aluminum foil; bake 30 minutes.
- Uncover and cook 10 minutes more, until cheese is brown and bubbly.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
