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Ingredientes
- 1 lb chard stems (about 12 large stems), bruised parts trimmed, halved X-wise Salt
- 1 Tbsp. extra virgin extra virgin olive oil, plus extra for baking dish
- 2 med garlic cloves, chopped
- 1 x (14 1/(2-oz) can diced tomatoes, liquid removed
- 1 Tbsp. chopped parsley Freshly grnd black pepper
- 1/2 c. grated Parmesan cheese
Direcciones
- Preheat oven to 400 degrees. Bring several qts of water to a boil in a large pot. Add in chard stems and salt to taste. Cook till stems are almost tender, about 10 min. Drain. Meanwhile, cook oil and garlic in a medium skillet over medium heat untilgarlic is golden brown, about 2 min. Add in tomatoes and simmer till sauce is almost dry, about 5 min. Stir in parsley and salt and pepper to taste.
- Cover bottom of a lightly greased 8 inch-square baking dish with a single layer of chard, cutting stems as necessary to make them fit. Spoon a little tomato sauce over chard and sprinkle with a little cheese. Repeat this process two more times, alternating direction of stems for each layer and using remaining tomato sauce and cheese.
- Bake till chard is very tender and top layer is lightly browned, about 25 min. Remove pan from oven and let settle for 5 min. Cut into squares and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 72g | |
| Calories 344 | |
| Calories from Fat 246 | 72% |
| Total Fat 27.86g | 35% |
| Saturated Fat 10.52g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 768mg | 32% |
| Potassium 104mg | 3% |
| Total Carbs 3.98g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.53g | 0% |
| Protein 19.67g | 31% |
