Active Time: 20 minutes • Total Time: 1 hour • Serves: 8
4 medium fennel bulbs (about 2-3/4 pounds with stalks)
1 bunch Swiss chard (about 12 ounces)
1 medium onion, cut in half and thinly sliced
1 cup Schnucks whipping cream
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons Schnucks unsalted butter
1 cup panko breadcrumbs
1/2 cup Schnucks finely shredded Parmesan cheese (2 ounces)
1. Preheat oven to 425°F. Trim off stems and root end from fennel. Cut bulbs in half, then place, cut side down, on cutting board. Thinly slice fennel and place in 13 x 9-inch glass or ceramic baking dish. Trim ends off Swiss chard. Pull off leaves and cut into 1-inch strips; set aside. Cut stems crosswise into 1/2-inch pieces; transfer to dish with fennel. Add onion, cream, salt and pepper and toss until well combined. Cover dish tightly with aluminum foil. Bake 30 minutes or until cream bubbles and fennel is very tender.
2. Meanwhile, in microwave-safe small bowl, heat butter in microwave oven on high 30 to 45 seconds or until melted. Stir in breadcrumbs and cheese.
3. Remove dish from oven; remove foil. With tongs, toss Swiss chard leaves into fennel mixture until leaves begin to wilt. Spread fennel mixture evenly in dish. Sprinkle breadcrumb mixture evenly on top. Bake, uncovered, 10 to 12 minutes longer or until top is golden brown
Each serving: about 226 calories, 15 g total fat (10 g saturated), 51 mg cholesterol, 695 mg sodium, 18 g carbohydrate, 5 g fiber, 1 g sugars, 6 g protein