How much water is in raw swiss chard leaves?
Made lasagna, which I have done many, many times. Sometimes I use an egg in my ricotta cheese mixture, other times I don't or forget to. I have made it before with a layer of baby spinach leaves between the layers but I do NOT recall if those times I used an egg. Just finished making with a layer of raw swiss chard leaves on top of one of the meat and cheese layers and put it in oven (a few minutes ago)-When I realized that I had NOT used an egg this time and there is quite a bit of raw swiss chard this time and now I am worried that I may have ruined it if it becomes too watery. Is there anything I can do or should do at this point in time other than pray? LOL