Casserole Of Swiss Chard and Gruyere

• 1 pound swiss chard (kale may be substituted)
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 cup chopped scallions
• 1 cup finely chopped well-drained canned plum tomatoes
• 1/2 cup freshly grated Gruyere cheese
• Salt and freshly ground black pepper

1. Rinse the swiss chard, drain it and chop it fine.
2. Heat the oil in a large, heavy skillet.
3. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic.
4. Add the scallions and tomatoes, then add the chopped swiss chard.
5. Cook for about 15 minutes, until the swiss chard has wilted.
6. Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
7. Preheat oven to 350 degrees.
8. Spoon the swiss chard mixture into a one-quart casserole.
9. Sprinkle the remaining cheese on top.
10. Bake for about 30 minutes, then serve.

swiss chard, extravirgin olive oil, onion, garlic, scallions, tomatoes, freshly grated gruyere cheese, salt

Taken from cooking.nytimes.com/recipes/4654 (may not work)