Swiss Chard And Leek Gratin Recipes

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SWISS CHARD AND LEEK GRATIN



Swiss Chard and Leek Gratin image

My daughter made this for her first Thanksgiving alone with her new husband. She sent me the recipe, and I made it tonight. Yummy! She got it from Food and Wine, attributed to Michael Symon. I found it took longer to make than specified in the printed recipe she gave me, so I increased the cooking time. I also cut the recipe down to serve two, with no difficulties.

Provided by breezermom

Categories     Cheese

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs swiss chard, large stems discarded
1 1/2 tablespoons extra-virgin olive oil
3 medium leeks, white and tender green parts only, sliced 1/4 inch thick
salt
1 1/2 garlic cloves, minced
3 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups milk
1/4 cup gruyere cheese, shredded
1/4 cup parmigiano-reggiano cheese, shredded
1/8 teaspoon nutmeg, freshly grated
black pepper, freshly ground

Steps:

  • In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.
  • Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.
  • Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
  • In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.
  • Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.
  • Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
  • Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.

Nutrition Facts : Calories 288.7, Fat 17.9, SaturatedFat 9, Cholesterol 40.8, Sodium 435.9, Carbohydrate 24, Fiber 3.4, Sugar 3.7, Protein 10.6

GRATIN OF ARTICHOKE AND SWISS CHARD



Gratin of Artichoke and Swiss Chard image

This is an earthy dish I make over and over again all through the fall.

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings as a side dish

Number Of Ingredients 10

1 lemon, juiced
Kosher salt
4 large artichokes
4 tablespoons unsalted butter
1 medium onion, thinly sliced
Freshly ground black pepper
6 whole Swiss chard leaves, well washed, excess water shaken off but leaves not dried
1 cup heavy cream
1/2 cup grated Parmesan, preferably Parmigiano-Reggiano
1/2 cup seasoned bread crumbs

Steps:

  • Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
  • Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
  • Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
  • Heat the oven to 375 degrees F.
  • Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
  • Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
  • Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

SWISS CHARD AU GRATIN



Swiss Chard au Gratin image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 9

4 1/2 to 5 pounds Swiss chard or rainbow chard (6 to 8 large bundles)
Salt
1 stick butter
1/2 cup flour
5 cups whole milk
Freshly ground black pepper
Nutmeg
2 bulbs roasted garlic, cloves squeezed from skins and pasted
4 cups freshly shredded Parmigiano-Reggiano

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



Swiss Chard Gratin image

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

2 large bunches rainbow Swiss chard
1 cup soft bread crumbs, lightly toasted
1 cup shredded Parmesan or Gruyére cheese (4 oz)
2 tablespoons butter or margarine, melted
1 cup whipping cream
3 cloves garlic, crushed
1/4 cup butter or margarine
1 large red onion, finely chopped (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper

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

CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST



Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest image

This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3/4 pound green Swiss chard (1 large bunch), washed and trimmed
2 large leeks (10 to 12 ounces each)
5 tablespoons unsalted butter
1/2 cup panko bread crumbs
Kosher salt and black pepper
3 tablespoons nutritional yeast
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 cups chicken or vegetable stock
1 cup heavy cream
16 ounces linguine or fettuccine
3/4 cup finely grated Parmesan
Fresh tarragon leaves, for garnish
1 lemon, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
  • Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
  • Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
  • Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
  • Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
  • Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
  • Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
  • Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

POTATO AND SWISS CHARD GRATIN



Potato and Swiss Chard Gratin image

Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.

Provided by Elaine Louie

Categories     casseroles, side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
2 1/2 cups heavy cream
1 garlic clove, smashed
1 small shallot, sliced
2 thyme sprigs
1 bay leaf
1/4 teaspoon freshly grated nutmeg
3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled
1 tablespoon butter, at room temperature
Pepper
6 ounces grated Gruyère

Steps:

  • Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
  • In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
  • Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
  • Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams

SWISS CHARD GRATIN



Swiss Chard Gratin image

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

2 tablespoons butter, softened
2 tablespoons fresh breadcrumbs
1/4 cup fresh breadcrumb
1 lb swiss chard, any color
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon salt
fresh ground pepper, to taste
2 tablespoons butter
2 tablespoons flour
1 1/2 cups low-fat milk
1/3 teaspoon salt
1 bay leaf
1/8 teaspoon nutmeg
2 tablespoons finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme
1 cup grated gruyere cheese

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.

LEEK AND SWISS CHARD TART



Leek and Swiss Chard Tart image

Beet greens, collard greens, or even kale are good substitutes for Swiss chard.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch tart; serves 10

Number Of Ingredients 12

1 medium disk %%component_recipe_title%%
2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
1/4 cup dry white wine
1 bunch Swiss chard, stems and ribs discarded, leaves shredded (4 cups)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour, plus more for surface
1/3 cup whole milk, warmed
2 tablespoons Dijon mustard
1 large egg, lightly beaten
Coarse salt and freshly ground pepper
1 cup grated Gruyere cheese

Steps:

  • Turn out pate brisee onto a lightly floured surface. Roll dough into a 13-inch round, about 1/8 inch thick. Press dough into bottom and up sides of a 10-inch springform pan with a removable bottom. Using a paring knife, trim dough to form 1 1/2- to 2-inch-high sides. Transfer to refrigerator, and chill for 30 minutes.
  • Preheat oven to 375 degrees. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until pale gold, about 15 minutes. Transfer pan to a wire rack, and let cool completely.
  • Meanwhile, heat oil in a large saute pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.
  • Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.
  • Combine leek mixture, milk mixture, mustard, and egg. Season with salt and pepper, and stir.
  • Spread leek mixture into tart shell, and sprinkle with Gruyere. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.

LEEK AND SWISS CHARD TART



Leek and Swiss Chard Tart image

Categories     Dairy     Egg     Vegetable     Breakfast     Brunch     Bake     Vegetarian     Dinner     Lunch     Leek     Fall     Chard     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

Steps:

  • Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
  • Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool.
  • Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
  • Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

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EASY SPRING GREENS SWISS CHARD GRATIN - JUST A LITTLE BIT OF BACON
2016-05-27 Add the reserved chard stems, shallots, garlic, and salt. Gently saute the onion and garlic until soft and translucent, about 10 minutes. Add the chopped greens, cover the skillet …
From justalittlebitofbacon.com
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SWISS CHARD AND LEEK GRATIN RECIPE | EAT YOUR BOOKS
Save this Swiss chard and leek gratin recipe and more from Food & Wine Magazine, November 2011 to your own online collection at EatYourBooks.com. Toggle navigation. EYB; Home. My …
From eatyourbooks.com
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SWISS CHARD GRATIN RECIPES ALL YOU NEED IS FOOD
1 1/2 pounds eggplant (1 large), roasted: 2 tablespoons olive oil: 1 medium onion, chopped: 2 stalks celery, from the inner, tender stalks (the heart), diced
From stevehacks.com
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SWISS CHARD AND LEEK GRATIN - PLAIN.RECIPES
Drain the chard, squeeze dry and chop it. Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add …
From plain.recipes
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SWISS CHARD, LEEK, AND GOAT CHEESE TART RECIPE - LEITE'S CULINARIA
2019-09-15 Uncover, add the chard leaves and allow them to cook down and the excess water to evaporate, about 6 to 8 minutes. In a medium bowl, beat the eggs, cream, nutmeg, salt and …
From leitesculinaria.com
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SEARCHABLE RECIPE DATABASE - SWISS CHARD - SWISS CHARD AND …
Shop'NCook searchable recipe database. Easy download to Shop'NCook shopping list and recipe manager software.
From directaccessrecipes.com
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SEARCHABLE RECIPE DATABASE - SWISS CHARD - SWISS CHARD AND …
Drain the chard, squeeze dry and chop it. Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add …
From directaccessrecipes.com
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Top Asked Questions

How do you cook Chard and leeks?
Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.
How do you cook Chard for gratin?
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano. More Thanksgiving Gratin Recipes In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute.
How do you cook blanched Chard for Thanksgiving?
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano. More Thanksgiving Gratin Recipes In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it. Heat the oil in the pot.
How do you cook Chard in boiling water?
In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it. Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes.

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