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    You are in: Home / Recipes / Baked Swiss Chard With Olive Oil and Parmesan Recipe
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    Baked Swiss Chard With Olive Oil and Parmesan

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    2 Total Reviews

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    • on August 17, 2013

      To be perfectly honest, I know "nada" about Swiss chard except that it is VERY healthy and want to know more. It is beautiful! I think this recipe needs something more like maybe balsamic or lemon juice incorporated in the layering?? Unsure. I think this could be spectacular with the correct expertise. I did add black pepper to both layers and more Parmesan. I bought one bunch at farmers market and used half for this-- that half turned out to be 2 cups of stems and 4 cups of leaves. I used your suggestion for simmering ahead and would do again. I cut stems into 1/2 inch pieces and leaves into slivers. Did not have mister so rubbed dish with oil and drizzled oil onto each layer which am sure was a heavy handed because I did not have right tool. Measured the oil i used and was 1 1/4 teaspoon. Mine is not brown enough after 20 minutes but was in a trap with the rest of my meal- pasta and fresh corn. Should have been in longer. Baked at 400. Oops, I realize now that forgot the salt and wonder when it should be added?Thank you for posting.

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    • on June 11, 2010

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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:

    chard leaves

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