Recipe Archives->Vegetables->Cheesy Chard

Cheesy Chard

1 bunch (about 10 oz., or 283 g.) green Swiss chard
2 eggs
16 oz. (453 g.) cottage cheese
8 oz. (226 g.) Swiss cheese, in strips
1/4 c. (120 ml.) seasoned corn flake crumbs or seasoned bread crumbs
 
Remove the stems by hand, starting at the bottom of the leaf to
about 3/4 of the way up.  Rinse the leaves under cold, running
water, then dry them in a salad spinner or by patting them with a
paper towel.  Place the leaves in a medium-to-large bowl and
microwave them on high for 45 seconds. Leave them there while you
perform the next three steps.

Crack the two eggs into a large bowl.  Add the cottage cheese and
whisk it in with the eggs until it turns yellow. Use a mini-whisk
or a fork; a large whisk is not as easy to handle with this mixture.
Add the Swiss cheese strips to the egg/cheese mixture.  Turn over
the leaves and microwave them for another 45 seconds on high.

Preheat the oven to 350 degrees F (177 degrees C). Using your hand,
stir the egg/cheese mixture. Grab a handful of the mixture and,
with both hands, mix it in with the leaves. Transfer the leaves to
a baking dish (8" x 12", or 20.32 cm x 30.5 cm) and spread the
mixture evenly with your fingers. After rinsing your hands, sprinkle
the seasoned crumbs evenly over the mixture.  Seasoned corn flake
crumbs were used for the nutritional information provided below.
Bake the dish for about 40 minutes or until the cheese and crumbs
turn brown.

Printable version: cheesy-chard.txt.