Swiss Chard And Red Pepper Gratin

• 1 big bunch chard (1.5 lbs)
• 3 T olive oil
• 1 med onion chopped
• 1 red bell pepper diced
• 2 large garlic cloves, minced or pressed
• S & fresh P
• 3 lrg eggs
• 1/2 c low fat milk
• 3 oz Gruyete cheese, grated (3/4 c)
• 1/2 c arborio rice, cooked
• 1 t fresh thyme or 0.5 t dried
• 2 T fresh or dry breadcrumbs

1. 1. Bring a large pot of generaously salted water to a boil while you clean chard. Fill a bowl w ice water. Strip leaves from stalks, hold onto stalks. Wash leave in water. When water boils add chard leaves and blanch for 1 min just til tender. Use spoon to transfer immediately to ice water. Let site a fewmin, then drain, squeeze and chop med-fine.
2. 2. Preheat oven to 875. Brus 2 quart baking dish with oil
3. 3. Dice chard stalks. Saute onion in 2 T oil in skillet, about 5 min. Add stalks, red pepper, 1/2 t salt, and stir, 5-8 min. Add garlic, then chard. Blend to coat chard with oil and remove from heat. Add S&P.
4. 4. Beat eggs and milk in a bowl, add in chard mix, cheese, rice and thyme. Spread in dish, sprinkle breadcrumbs over. Drizzle oil.
5. 5. Bake 40-45 min until firm and browned on top. Cool 10 min

chard, olive oil, onion, red bell pepper, garlic, eggs, milk, cheese, arborio rice, thyme, t

Taken from www.epicurious.com/recipes/member/views/swiss-chard-and-red-pepper-gratin-51278021 (may not work)