->Cheesy Chard <-

1 bunch (about 10 oz., or 283 g.) green Swiss chard

2 eggs

16 oz. (453 g.) cottage cheese

8 oz. (226 g.) Swiss cheese, in strips

1/4 c. (120 ml.) seasoned corn flake crumbs or seasoned bread crumbs

Remove the stems by hand, starting at the bottom of the leaf to

about 3/4 of the way up. Rinse the leaves under cold, running

water, then dry them in a salad spinner or by patting them with a

paper towel. Place the leaves in a medium-to-large bowl and microwave them on high for 45 seconds. Leave them there while you

perform the next three steps.

Crack the two eggs into a large bowl. Add the cottage cheese and whisk it in with the eggs until it turns yellow. Use a mini-whisk

or a fork; a large whisk is not as easy to handle with this mixture.

Add the Swiss cheese strips to the egg/cheese mixture. Turn over

the leaves and microwave them for another 45 seconds on high.

Preheat the oven to 350 degrees F (177 degrees C). Using your hand,

stir the egg/cheese mixture. Grab a handful of the mixture and,

with both hands, mix it in with the leaves. Transfer the leaves to

8" x

12", or 20 1/32 cm x 30 1/2 cm

mixture evenly with your fingers. After rinsing your hands, sprinkle

the seasoned crumbs evenly over the mixture. Seasoned corn flake

crumbs were used for the nutritional information provided below.

Bake the dish for about 40 minutes or until the cheese and crumbs

turn brown.