Directions:
- Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
- Spray a non-stick baking dish with olive oil.
- Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
- Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.71 Kcal (162 kJ) | ||
| Calories from fat | 21.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 4% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 319.78mg | 13% | |
| Potassium | 54.06mg | 1% | |
| Total Carbs | 0.76g | 0% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 116.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 178.64 Kcal (748 kJ) | ||
| Calories from fat | 100.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 4% | |
|---|---|---|---|
| Cholesterol | 29.16mg | 2% | |
| Sodium | 1475.8mg | 13% | |
| Potassium | 249.49mg | 1% | |
| Total Carbs | 3.5g | 0% | |
| Sugars | 0.98g | 1% | |
| Dietary Fiber | 1.11g | 1% | |
| Protein | 16.55g | 7% | |
| Vitamin C | 16.6mg | 6% | |
| Iron | 1.5mg | 2% | |
| Calcium | 536.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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