SWISS CHARD GRATIN
Pickling the chard first gives it a very deep, robust flavour. Goes well with venison or a meaty fish like turbot or halibut cooked on the bone
Provided by Tom Kerridge
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- To pickle the chard, put 400ml water in a large saucepan or sauté pan with the star anise, sugar and vinegar. Put the remaining spices in a cloth bag tied with string, add to the pan, bring to the boil, then drop in the chard, stalk first. Press the chard down in the pan and simmer for 3-4 mins - don't worry if you can't cover the leaves completely in the liquid, as they will wilt and become submerged while cooking. Remove the pan from the heat and leave to cool.
- Heat oven to 180C/160C fan/gas 4. Once cooled, remove the chard from the pickle mix and pat dry with a clean kitchen towel. Lay the chard in an A4-sized baking dish. In a bowl, whisk the cream and garlic together with some seasoning, then pour over the chard. Sprinkle over the cheese and cayenne pepper, and bake for 30 mins.
Nutrition Facts : Calories 507 calories, Fat 49 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
SWISS CHARD AND RED PEPPER GRATIN
The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers' market stalls. The two look beautiful side by side in the market and on the plate.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
- Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
- Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
- Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
- Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 560 milligrams, Sugar 4 grams, TransFat 0 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.
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.
SWISS CHARD AU GRATIN
Try our Swiss Chard au Gratin recipe as a part of dinner tonight. Swiss chard, bacon and creamy Havarti cheese creates a blend of flavors that'll make you forget you're even having this leafy green! Make it for the holidays or take to your next gathering.
Provided by My Food and Family
Categories Cheese
Time 58m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cook bacon in a medium skillet over moderately high heat until the fat is rendered, 3 to 5 min. Transfer bacon to paper towels, keeping the drippings in the skillet. Add the butter along with the garlic and 1/2 of the shallots to skillet. Cook over moderate heat until softened, about 2 min. Add cream cheese, Havarti, and whisk in whipping cream. Simmer until reduced by half, about 8 min. Season with salt and pepper.
- Heat a large skillet over moderate heat. Add olive oil and sauté Swiss chard leaves with the remaining shallots until softened, about 3 min. Season with salt and pepper. Transfer chard leaves to a shallow baking dish and cover with the cream cheese mixture. Top with panko and crumbled bacon. Bake until crumbs are toasted and the casserole is bubbling, about 30 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SWISS CHARD GRATIN
Enjoy this tasty side dish made using Swiss chard - perfect if you love French cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray shallow 1 1/2-quart casserole or gratin dish with cooking spray. Rinse Swiss chard; shake to remove excess moisture and pat dry. Cut leaves from stalks; finely chop stalks and leaves and keep separate.
- In small bowl, mix bread crumbs, cheese and melted butter; set aside. In 1-quart saucepan, heat cream and garlic to boiling. Reduce heat; simmer 2 minutes. Remove from heat.
- In 4-quart Dutch oven, melt 1/4 cup butter over medium heat. Cook onion in butter 3 minutes or until tender. Stir in chopped chard stalks; cook 12 to 14 minutes, stirring occasionally, until tender and beginning to brown. Increase heat to medium-high. Add chopped chard leaves, salt and pepper; cook 4 minutes or until wilted. Drain well, pressing with back of spoon. Spread mixture in casserole.
- Strain cream, discarding garlic. Pour cream over chard. Sprinkle with bread crumb mixture. Bake uncovered 20 to 25 minutes or until bubbly and top is golden brown.
Nutrition Facts : ServingSize 1 Serving
SWISS CHARD GRATIN
Categories Milk/Cream Cheese Dairy Vegetable Side Bake Christmas Thanksgiving Casserole/Gratin Fall Swiss Cheese Chard Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
- Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
- Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
- Preheat oven to 400°F.
- Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
- Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
- Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
- Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.
SWISS CHARD WITH GARLIC
This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will wilt, so if you love chard, think about doubling the recipe.
Provided by barbara
Categories Fruits and Vegetables Vegetables Greens Chard
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
- Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 242.7 mg, Sugar 1.4 g
CASSEROLE OF SWISS CHARD AND GRUYERE
Provided by Florence Fabricant
Categories lunch, casseroles, one pot, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse the swiss chard, drain it and chop it fine.
- Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
- Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 2 grams
GRATIN OF SWISS CHARD AND CHEVRE
Make and share this Gratin of Swiss Chard and Chevre recipe from Food.com.
Provided by Maryland Jim
Categories Cheese
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Remove the center filament from each large piece of chard, and cut them up into pieces of about 1"x 2". In a soup kettle with a cover, add one tablespoon of olive oil, the lemon juice, 1/2 cup of water and bring to a boil. Add the Swiss chard, lower the heat, cover, and cook until tender. Stir occasionally. Remove the cover, add the chevre in small pieces, and boil away most of the water. Add the half and half, and bring to a boil. In a mixing bowl, stir the cream and the egg yolks, and season with salt and pepper. Take the pan with the chard off the heat, remove 1/4 cup of the liquid and add it to the egg yolk mixture to warm it up, then add the egg yolk mixture back into the pan and mix thoroughly. Pour into a large pie pan or oven casserole, place in the oven and bake (uncovered) until golden, about 25 to 35 minutes. Serve at table either hot or warm.
Nutrition Facts : Calories 345.4, Fat 28.3, SaturatedFat 15.7, Cholesterol 155.4, Sodium 704.6, Carbohydrate 13.8, Fiber 4.3, Sugar 3.8, Protein 13.2
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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.
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- 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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