Ingredients

1 big bunch chard (1.5 lbs)

3 T olive oil

1 med onion chopped

1 red bell pepper diced

2 large garlic cloves, minced or pressed

S & fresh P

3 lrg eggs

1/2 c low fat milk

3 oz Gruyete cheese, grated (3/4 c)

1/2 c arborio rice, cooked

1 t fresh thyme or 0.5 t dried

2 T fresh or dry breadcrumbs

Preparation

  1. Bring a large pot of generaously salted water to a boil while you clean chard. Fill a bowl w ice water. Strip leaves from stalks, hold onto stalks. Wash leave in water. When water boils add chard leaves and blanch for 1 min just til tender. Use spoon to transfer immediately to ice water. Let site a fewmin, then drain, squeeze and chop med-fine.

  2. Preheat oven to 875. Brus 2 quart baking dish with oil

  3. Dice chard stalks. Saute onion in 2 T oil in skillet, about 5 min. Add stalks, red pepper, 1/2 t salt, and stir, 5-8 min. Add garlic, then chard. Blend to coat chard with oil and remove from heat. Add S&P.

  4. Beat eggs and milk in a bowl, add in chard mix, cheese, rice and thyme. Spread in dish, sprinkle breadcrumbs over. Drizzle oil.

  5. Bake 40-45 min until firm and browned on top. Cool 10 min