Selection and storage: Swiss chard is available spring through early fall. Choose chard with crisp stalks and firm, bright green leaves.

Preparation: Wash Swiss chard thoroughly by dunking it in a sink filled with water until it is free from any sand. Young chard can be used in cooking as-is. With more mature chard, separate the leaves from the stems. Handle the ribs as you would celery, trimming and peeling any larger ribs and strings.

1. In a frying pan, cook bacon until crisp, then drain on paper towels and pour oil from pan.

2. Cook chard in the pan until it begins to wilt. Add garlic and cook, stirring, for 2 minutes.

3. Place chard with bacon in a baking dish and sprinkle with Parmesan cheese.

4. Bake in a 350ºF. oven until the top is golden brown.

Per serving: cals 81; total carb 5g; dietary fiber 2g; protein 6g; chol10mg; sodium 372mg; total fat 5g (50% cals from fat).

MC Formatted & WW Pointed by Mary [mnmpoms@ponyexpress.net}