2 Tbs. olive oil
2 bunches chard, washed and coarsely chopped
3 red bell peppers, chopped
1 large onion, chopped
2 c. grated Monterey Jack cheese (about 8 oz.)
1/2 c. grated Parmesan cheese
2 large tomatoes, thinly sliced
bread crumbs for the top

Grease a 13”x9” glass-baking dish. Heat 1 tablespoon oil in large saucepan or Dutch oven over high heat. Add chard and sauté 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 sauté 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 on remaining cheeses and breadcrumbs. Cover with foil. Preheat oven to 350 degrees. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes.

(Mad Mares Cookbook)

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