6 c Lightly cooked chard; well
-drained
2 c Cottage cheese; lowfat
2 Eggs; beaten
1 Lemon; juice of
1/2 ts Salt
1/2 c Whole-grain bread crumbs
Paprika
Preheat oven to 350_.
Beat together the cottage cheese, eggs, lemon, and salt. Stir a cup
of this mixture into the chard and press it down in a well-greased 8″
x 8″ pan. Spread the remaining cottage cheese mixture evenly over the
top and sprinkle on the bread crumbs and paprika.
Bake for about half an hour, or until set. Allow to stand for several
minutes before cutting into squares.
Serves 4 to 6.
VARIATIONS
Chill and serve with red-ripe garden tomatoes and a sprinkling of
crumbled blue cheese.
Add 3/4 cup grated Swiss cheese to the chard mixture. Omit lemon.
To make more from less, add a cup of buttermilk and another egg.
Substitute spinach or kale for the chard.
Add a chopped, sauteed onion.
Yields
4 servings