INGREDIENTS

INSTRUCTIONS

To roast peppers:  Using a long-handled fork char the peppers over an
open flame, turning  them, for 2 to 3 minutes, or until the skins are
blackened. (Or broil  the peppers on the rack of a broiler pan under a
preheated broiler  about 2 inches from the heat, turning them every 5
minutes, for 15 to  25 minutes, or until the skins are blistered and
charred.) Transfer  the peppers to a bowl and let them steam, covered,
until they are  cool enough to handle. Peel them starting at the
blossom end, cut off  the tops, and discard the seeds and ribs.  In a
kettle cook the chard stems in about 1/2 cup water, covered,  over high
heat for 5 minutes, add the chard leaves, and cook the  chard, covered,
stirring occasionally, for 5 minutes. Drain the chard  well and in a
bowl toss it with the roasted pepper, the oil, and salt  and pepper to
taste. Reserve 1 1/2 cups of the chard mixture, covered  and chilled,,
for making the cod cannelloni.  Serves 4 with enough for cannelloni.
Gourmet May 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 36
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 3125.6mg
Potassium: 5117.1mg
Carbohydrates: 58.6g
Fiber: 28.3g
Sugar: 13.6g
Protein: 30g