| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
bn |
Swiss chard; washed, center ribs |
|
|
; cut away, coarsely |
|
|
; chopped (about 8 |
|
|
; cups) or three |
|
|
; 10-ounce packages |
|
|
; frozen chopped, |
|
|
; thawed, squeezed |
|
|
; dry |
| 3 |
|
Red bell peppers; chopped |
| 1 |
lg |
Onion; chopped |
| 2 |
c |
Packed grated Monterey Jack cheese; (about 8 ounces) |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
lg |
Tomatoes; thinly sliced |
INSTRUCTIONS
Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy
large Dutch oven over high heat. Add chard and saute until wilted,
about 3 minutes. Transfer chard to colander and drain well, pressing
on chard with back of spoon to release liquid.
Heat remaining 1 tablespoon oil in heavy large saucepan over medium
heat. Add bell peppers and onion and saute until tender, about 8
minutes. Mix in chard and toss to combine. Mix in half of each
cheese. Season to taste with salt and pepper. Spoon into prepared
dish. Overlap tomato slices atop vegetable mixture, covering
completely. Season tomatoes with salt and pepper. Sprinkle remaining
cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let
stand at room temperature.)
Preheat oven to 350F. Bake casserole until heated through, about 40
minutes. Uncover; bake until top begins to brown, about 10 minutes
more.
8 TO 10 SIDE-DISH SERVINGS.
Bon Appetit October 1994
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