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Farmhouse Chard Gratin

Farmhouse Chard Gratin

Get Ready

Servings: Serves 8

Prep Time: 50 minutes

Cook Time: 58 minutes

Ingredients: Add ingredients to List

2 bunches (11/2 to 2 lbs.) Swiss or other chard, well rinsed
2 Tbsp. olive oil
1 large onion, chopped
8 oz. mushrooms, coarsely chopped
1 tsp. chopped fresh thyme or 1/4 tsp. dried
5 eggs
8 oz. Cabot No Fat Cottage Cheese
6 oz. Cabot Farmhouse Reserve or other sharp Cabot Cheddar cheese, grated (about 11/2 cups), divided
1/4 tsp. kosher salt, or to taste
1/4 tsp. freshly ground black pepper
3 Tbsp. chopped parsley

directions:

1. Preheat oven to 350 degrees. Spray a 21/2- to 3-quart gratin or casserole dish or deep dish pie pan with olive oil cooking spray.
2. Discard the thick stem ends of the chard, then chop leaves and inner ribs coarsely. Place chard in a large skillet. Pour in water to reach a depth of 1/2 inch. Bring to a boil over high heat and boil until chard is tender, 6 to 8 minutes. Drain in a colander. When cool enough to handle, squeeze excess water from the chard, then place on a cutting board and chop.
3. When chard is done cooking, use the same skillet to heat oil over medium heat. Add onion and cook until softened, about 8 minutes. Add mushrooms, raise heat to medium-high, and cook until liquid from the mushrooms evaporates and onions start to turn golden, another 6 to 8 minutes. Remove from heat. Stir in thyme and chopped, cooked chard.
4. In a large bowl, whisk eggs. Stir in cottage cheese, 1 cup of the grated cheddar, salt, and pepper. Stir in chard mixture and parsley.
5. Spread mixture in prepared baking dish. Sprinkle with remaining 1/2 cup cheddar. Bake until golden and bubbling, 45 to 50 minutes. Let cool in pan for 10 minutes, then serve warm. May also be cooled to room temperature, then refrigerated and served chilled.
Source: Hannaford fresh Magazine, July - August 2014

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Quantity Ingredients coupon
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2 bunches (11/2 to 2 lbs.) Swiss or other chard, well rinsed  
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2 Tbsp. olive oil  
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1 large onion, chopped  
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8 oz. mushrooms, coarsely chopped  
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1 tsp. chopped fresh thyme or 1/4 tsp. dried  
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5 eggs  
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8 oz. Cabot No Fat Cottage Cheese  
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6 oz. Cabot Farmhouse Reserve or other sharp Cabot Cheddar cheese, grated (about 11/2 cups), divided  
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1/4 tsp. kosher salt, or to taste  
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1/4 tsp. freshly ground black pepper  
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3 Tbsp. chopped parsley  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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