From “Bake Until Bubbly” by Clifford A. Wright
4 tablespoons extra-virgin olive oil, divided use
10 ounces Swiss chard leaves, heavy stems removed, washed well and roughly chopped
1 pound spinach, heavy stems removed, washed well
1 (15-ounce) can chickpeas or garbanzo beans, drained
4 green onions, white and green parts, chopped
4 large garlic cloves, finely chopped
1/4 cup chopped fresh dill
Salt to taste
Freshly ground black pepper
to taste
3 ounces feta cheese, crumbled in large chunks
Preheat oven to 350 degrees. Spread 1 tablespoon of oil over bottom and sides of 12-by-9-by-2-inch baking casserole.
Add water to a steamer pot and bring to a boil. Place the Swiss chard in the steamer portion and steam until it wilts, about 4 minutes. Add the spinach to the steamed chard and steam until it wilts, about 4 minutes. Remove both greens and drain, squeezing out the excess water with your hands once it’s cool enough to handle. Chop the greens and toss with the remaining 3 tablespoons of oil, chickpeas, green onions, garlic and dill and season with salt and pepper. Transfer vegetable mixture to casserole. Push the large chunks of feta cheese down into this mixture and bake until it is sizzling, about 35 minutes.
Serve hot.
Serves 4
Per serving: 288 calories; 20 g fat (5 g saturated fat; 63 percent calories from fat); 19 g carbohydrates; 19 mg cholesterol; 793 mg sodium; 11 g protein; 12 g fiber.
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