Contributed by adapted from the Garden of Earthly Delights cookbook

Ingredients

3/4 lb green beans, sliced lengthwise
2 cups finely chopped chard leaves
1 cup finely ground bread crumbs, toasted
1 cup slivered almonds, toasted

The Sauce:

1 Tbsp canola oil
1/2 cup chopped onions
2 Tbsp whole wheat flour
1 cup skim milk
1 1/2 tsp snipped fresh dill
1 tsp sea salt
1/2 tsp black pepper
1 clove garlic, crushed
1 cup (4 oz) shredded Swiss cheese (Emmenthaler works well)

Instructions

1.Preheat the oven to 375 F. Lightly grease a 2 ½ quart ovenproof casserole dish.

2.In a large pot, steam the green beans over simmering water until just tender (about 5 min). Drain well and set aside.

3.Using the same pot, steam the chard leaves until wilted and reduced in size (approx 3 min).

4.In a medium-sized pot, sauté the onions in oil over low heat until soft. Sprinkle with flour and combine well. Whisk in the milk, then add the dill, salt, pepper, and garlic. Bring to a boil and cook 1 minute. Remove from heat and add the cheese.

5.Assemble the casserole with 3 layers each of vegetables, bread crumbs, nuts, and then sauce. Finish with a layer of bread crumbs.

6.Place in the oven and bake until hot, bubbly, and golden brown on top (about 30 min). Serve with a nutty rice salad and fresh dark bread.

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