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.
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- 1Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
- 2Spray a non-stick baking dish with olive oil.
- 3Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
- 4Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
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Nutritional Facts for Baked Swiss Chard With Olive Oil and Parmesan
Serving Size: 1 (6 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 35.9
- Calories from Fat 21
- Total Fat 2.3 g
- Saturated Fat 1.4 g
- Cholesterol 7.3 mg
- Sodium 321.2 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 3.2 g
The following items or measurements are not included: