Chard-tomato Gratin with Bacon and Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,070 cal. | (99 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 167 g | (144 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 35.5 g | (118 %) |
| Vitamin A | 6.5 mg | (813 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 22.3 mg | (186 %) | ||
| Vitamin K | 85.9 μg | (143 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 39.8 mg | (332 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 520 μg | (173 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 54.8 μg | (122 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 497 mg | (523 %) | ||
| Potassium | 6,282 mg | (157 %) | ||
| Calcium | 1,418 mg | (142 %) | ||
| Magnesium | 960 mg | (320 %) | ||
| Iron | 32.1 mg | (214 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 68.6 g | |||
| Uric acid | 919 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 1 kilogram fresh Swiss chard
- salt
- 75 grams Bacon
- 250 grams onions
- 1 Tbsp olive oil
- 300 grams Sausage meat
- 1 can peeled Tomatoes (400 ml)
- 1 Tbsp Tomato paste
- freshly ground peppers
- ¼ tsp ground cilantro
- 2 scoops Mozzarella (each 125 grams)
- parsley (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Trim Swiss chard, rinse and spin dry. Remove coarse stalks, cut stalks into about 10 cm (approximately 4 inch) pieces and blanch for about 10 minutes in boiling salted water. Blanch leaves briefly. Rinse both with cold water and drain well.
Cut the bacon into small strips. Peel the onions and cut into eighths or quarters. Fry the bacon in a hot pan, add onions, cover and cook until soft. Add sausage meat and fry until crumbly. Add peeled tomatoes with their juice and the tomato paste. Simmer about 20 minutes over low heat. Season with salt, pepper and coriander.
Chop the chard leaves finely and mix with the meat sauce. Place the chard stems in a greased baking dish. Drain the mozzarella and cut into slices. Pour meat sauce over the chard stems, cover with mozzarella slices and sprinkle with freshly ground pepper. Bake in preheated oven until browned, about 30 minutes. Serve garnished with parsley.
