Instructions: Heat oven to 350 degrees. Grease a 9- by 13-inch baking dish.

Heat 1 tablespoon oil in a large Dutch oven or pot over high heat. Add chard and cook 3 to 4 minutes, until wilted. Drain in colander; press with the back of a spoon to extract excess liquid.

Heat remaining tablespoon oil in a large skillet over medium heat. Cook bell pepper and onion 8 minutes, until softened. Mix in chard; toss to coat. Season with salt and pepper. Mix in muenster cheese. Spoon into prepared baking dish.

Sprinkle Parmesan cheese over top in an even layer. Cover with foil; bake 30 minutes. Uncover, and cook 10 minutes more, until cheese is brown and bubbly.

This recipe yields 6 servings.

Comments: Raw chard is very bulky, but it wilts tremendously when cooked. You can substitute frozen chard for fresh in this recipe (three 10-ounce packages, thawed, squeezed dry and chopped).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.