Chard and Cheese Casserole
3.7g
Net Carbs
11.2g
Protein
15.6g
Fat
1.5g
Fiber
200
Calories
Ingredients:
- 1 small Onion
- 1 1/2 cups shredded Muenster Cheese
- 1/4 teaspoon Black Pepper
- 3/4 pound Swiss Chard
- 1/2 teaspoon Salt
- 1/2 cup Parmesan Cheese (Grated)
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
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.
