SWISS CHARD GRATIN
This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve.
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Place chard leaves in a saucepan with the 1 cup water and cook over medium heat until leaves are just tender, 3 to 4 minutes.
- Drain, reserving 1/4 cup of the cooking liquid. Set chard aside.
- In the same saucepan, heat olive oil and butter over medium heat.
- When butter has melted, whisk in the flour until blended.
- Whisk constantly for 1 minute.
- Slowly whisk in the milk and reserved cooking liquid.
- Continue cooking and stirring until the sauce thickens, 3 to 5 minutes.
- Season with salt and pepper and stir in half of the grated cheese.
- Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish.
- Sprinkle with remaining cheese and breadcrumbs.
- Bake until hot and bubbling, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 140 calories, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 340 milligrams, Carbohydrate 10 grams, Protein 6 grams
SWISS CHARD AU GRATIN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
- Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
- Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
- Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.
CHEESY CHARD GRATIN
Double cream turns green and flavoursome chard into something super-indulgent - be sure to mop up all the gruyère sauce with some crusty bread
Provided by Barney Desmazery
Categories Main course, Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/ gas 6. Strip the chard leaves from the stalks, then cut the stalks into sticks. Bring a pan of water to the boil and cook the stalks for 3-4 mins until starting to soften. Then throw in the leaves for a few moments too so that they just wilt. Drain well.
- Mix the cream with the mustard, then toss through the chard with most of the gruyère. Grease a medium gratin dish, spread the chard mix over, then scatter with the remaining gruyère and the parmesan. Bake for 30 mins until bubbling and golden. Serve straight from the dish.
Nutrition Facts : Calories 391 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 15 grams protein, Sodium 1.4 milligram of sodium
GRUYERE CHARD GRATIN
Provided by Barbara Kafka
Categories dinner, casseroles, one pot, side dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place rack in lowest level of oven. Heat oven to 450 degrees.
- Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 minutes. Strain in a colander, then run under cold water to refresh. Leave stems in the colander for 10 to 15 minutes to drain.
- Meanwhile, in a medium bowl, combine the eggs, cream, salt, pepper and cheese. Add drained stems. Mash together by hand until very well combined.
- Grease a 9-inch glass pie pan. Scrape mixture into pan with a rubber spatula. Bake for 35 minutes, until top is golden brown. Remove, and cool for 5 minutes. Serve warm.
SWISS CHARD GRATIN
Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune.
Provided by Hey Jude
Categories Whole Duck
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 400°.
- Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.
- Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them.
- Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside.
- Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, thyme and 1/2 cup of the cheese; remove from heat and discard bay leaf.
- Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.
BOK CHOY GRATIN
Categories Cheese Leafy Green Side Bake Vegetarian Casserole/Gratin Winter Bok Choy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Lightly butter a 2-quart gratin dish and dust with 2 tablespoons bread crumbs.
- Cut bok choy stems and center ribs into 1/2-inch pieces and coarsely chop leaves. Cook stems and ribs in a large pot of boiling salted water until just tender, about 5 minutes, then add leaves and cook 30 seconds. Drain in a colander and rinse under cold water until cool enough to handle. Squeeze out excess water by handfuls.
- Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 2 minutes. Add bok choy and cook, stirring, until greens are coated with butter and shallot, 1 to 2 minutes. Spread bok choy in baking dish.
- Melt 2 tablespoons butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 2 minutes. Add milk in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes. Add nutmeg, salt, and pepper, then stir in Gruyère and 2 tablespoons parmesan and pour evenly over bok choy.
- Toss remaining 1/4 cup bread crumbs with remaining 2 tablespoons parmesan in a small bowl and blend in remaining 2 tablespoons butter with your fingertips until mixture resembles coarse meal. Season with salt and pepper. Sprinkle mixture evenly over gratin and bake in upper third of oven until bubbly and golden brown, about 20 minutes.
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SWISS CHARD AND GRUYèRE CHEESE GRATIN | RECIPE
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4.5/5 (11)Calories 1100 per servingCategory Vegetarian Dishes
- Preheat oven to 200℃/390°F. Wash the chard and shake it dry, slice off the chard stems, trim and string the stems, then chop roughly. Chop leaves to large strips. Finely dice the onion and mince the garlic. Cut the bread into large cubes. Grate Gruyére cheese and set aside.
- Heat a tablespoon of oil in a frying pan, add the cubed baguette, and fry on medium-high heat on all sides until golden. Season with salt and pepper. Remove the bread from the pan and leave on a plate lined with kitchen towel to soak up excess oil.
- Add remaining oil to the pan and sauté the onions and garlic on medium heat for approx. 4 min. Add chard stems and sauté approx. 2 min. more. Next, add chopped chard leaves and sauté until just wilted, approx. 4 min. Season well with salt and pepper, add some vegetable broth, and stir well until evaporated. Remove from heat.
- Place most of the baguette pieces into a baking dish, reserving some for the top layer. Add the sautéed chard, remaining vegetable broth, reserved baguette pieces, and finish with grated Gruyère cheese. Transfer to the oven, preheated to 200°C/390°F, and bake for 15 – 20 minutes, or until the cheese on top is melted and golden. Serve hot and enjoy!
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