Lunch: Tomato and Chard Bake

Recipe by Marcia Kiesel This fabulous, simple-enough-for-a-Wednesday dish uses three staples: tomatoes, mozzarella, and a baguette.

Ingredients

olive oil
crushed red pepper flakes
1 bunch Swiss chard
salt
Pepper
1 clove garlic
3/4 lb. tomatoes
6 oz. mozzarella
baguette

Instructions

Preheat oven to 375 degrees F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add a pinch of crushed red pepper flakes and Swiss chard; cook, stirring, until wilted, 2 minutes. Season with salt and pepper; transfer to a plate. Slice baguette into 14 1/4-inch-thick slices and rub with garlic; arrange half the bread slices in skillet. Top with sliced tomatoes and season with salt and pepper. Layer chard, sliced mozzarella, and remaining bread slices; drizzle with olive oil. Bake until tomatoes are very soft, about 15 minutes. Let rest, then cut into wedges. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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