Swiss Chard Bread Dressing
Adapted from Bon Appetit November 2012
1/4 cup SmartBalance Light1/4 cup raisins3 cups vehetable broth, divided1 pound whole wheat bread, torn into 1/2-inch pieces (about 10 cups)8 tablespoons olive oil, divided1 bunch red Swiss chard, cut into 1/2-inch pieces2 1/2 cups chopped yellow onions10 garlic cloves, chopped1/4 cup balsamic vinegar1 tablespoon sugar1 cup pitted kalamata olives, coarsely chopped1/2 cup chopped walnuts1 tsp dried oregano2 tsp dried rosemary2 teaspoons kosher salt1/2 teaspoon crushed red pepper flakes2 large eggs
Preheat oven to 250°. Butter a 13x9x2-inch baking dish; set aside. Soak raisins in 1 cup broth in a small bowl for 30 minutes.Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool and transfer to a very large bowl.Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and cook, stirring often, until crisp-tender, 3-5 minutes. Add to bowl with bread.Heat 4 tablespoons oil and 1/4 cup SmartBalance Light in same skillet; add onions and garlic. Stir often until just beginning to brown, about 10 minutes. Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes.Add onion mixture to chard in bowl. Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined. Drizzle in 1 cup broth and toss gently. Let cool completely.Preheat oven to 350°. Whisk remaining 1 cup broth and eggs in a small bowl. Gently fold into dressing until thoroughly com-bined. Transfer to prepared dish, cover with foil, and bake until an instant-read ther- mometer inserted into the center of dressing registers 160°, about 40 minutes. Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer.