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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. chard (stems and leaves)
- salt
- butter (for the baking dish)
- 1 Tbsp. whole grain mustard
- 1 3/4 cups heavy cream
- 1 handful grated Parmesan
- ground black pepper (Freshly)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat35g175% |
Trans Fat |
Cholesterol200mg67% |
Sodium760mg32% |
Potassium550mg16% |
Protein10g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A180% |
Vitamin C60% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Amanda Rouse 7 years ago
I'm not entirely sure how I feel about this recipe. The source website had rave reviews, so I decided to try it - I need something to do with the chard I keep getting in my CSA. I think I probably needed to chop the chard smaller, the recipe didn't really say how to do it. Also half of the leaves were outside of the cream sauce, which resulted in a crispy charred top, which is nothing like the photo. It didn't really say what size of container to use... I used a 9x13 glass baking dish. If I try this again, I'll make sure the leaves are all covered with the sauce, so either less leaves or more cream sauce. I did weigh it out to 16 oz (I'm pretty sure that's 1lb), although the leaves were in my fridge for 1-2 days and were slightly wilted. Maybe they lost weight, so I had too many? Also, I used a shortcut from the site comments & microwaved the leaves 1 minute instead of boiling, I think this part worked great.