California Ripe Olive, Rainbow Chard and Tomato Gratin

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At a Glance:

Servings:

4-6

Recipe courtesy of the California Olive Committee

Ingredients:

1 teaspoon Butter, melted

1/2 cup Coarse Bread Crumbs

1/2 cup Asiago cheese, grated

2 pounds Rainbow Chard

2 teaspoons Olive oil

1 teaspoon Garlic, minced

1/2 teaspoon Salt

1/2 teaspoon Oregano, finely chopped

1 1/2 cups Tomatoes, seeded and chopped

1 cup California Black Ripe Olives, halved

Directions:

Combine butter, breadcrumbs and asiago cheese in a small bowl and set aside. Remove chard leaves from stalks and chop each separately. Heat oil in a large sauté pan over medium, add chard stalks and cook for 4-5 minutes until lightly browned. Stir in garlic, chard leaves, salt and oregano and continue to cook for 3-4 minutes until leaves are fully wilted and stalks are tender. Mix tomatoes and California Ripe Olives into chard and remove from heat. Pour chard mixture into a greased 9” by 9” baking pan and sprinkle with cheese and breadcrumb mixture. Place under a preheated broiler for 3-4 minutes until top is golden brown. 

Kitchen Tips:

Serving Suggestions: Serve with sliced beef tenderloin. 

Nutrients Per Serving:

Calories 156, Fat 7.3g, Cholesterol 7mg, Sodium 908mg, Carbohydrate 15.7g, Protein 6.9g, Calories from fat 41.8%

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