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1/1 Photo of Baked Swiss Chard With Olive Oil and Parmesan
A trendy veggie! Never knew this stuff was so good. The REAL secret is lots of Parmesan. The recipe is derived from two blogs: Kalyn's Kitchen blog and Up A Creek Without A PatL. I made a slight variation: First I cut the stems into smaller pieces and simmered them for about 5 minutes, then added the ripped leaves and simmered a minute or two longer, until everything felt somewhat tender. Then continued as per the directions. At the finish, the cheese is all melty with some chewy or crisp browned pieces. Yum.
Units: US | Metric
Serving Size: 1 (6 g)
Servings Per Recipe: 3
The following items or measurements are not included: