• Heat oven to 425°. Grease a 13 x 9-inch baking dish. Place bread cubes on a rimmed baking sheet and bake 10 min.

  • Meanwhile, in a large heavy pot over med-high, cook sausage, breaking up with a wooden spoon, 6 to 8 min. Transfer to a plate with a slotted spoon. Reduce heat to medium.

  • Add oil, celery, garlic, onion and 1/4 tsp salt to drippings in pot. Cook until just starting to soften, about 4 min, scraping up browned bits. Remove pot from heat and stir in sausage, bread, parsley and oregano.

  • Fold in chard leaves; transfer mixture to prepared baking dish and spread evenly. Stir 1/2 tsp salt into broth and pour over mixture. Bake 20 min covered with foil and 15 to 20 min uncovered. Let stand 10 min.

Nutrition Facts

221 calories; 6 g total fat; 2 g saturated fat; 864 mg sodium. 26 g carbohydrates; 2 g fiber; 3 g sugar; 16 g protein;