Swiss Chard And Turkey Au Gratin Recipes

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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 AND TURKEY AU GRATIN



Swiss Chard and Turkey Au Gratin image

Originally from the Mayo Clinic, Williams-Sonoma Cookbook. Using packaged frozen little onions will help streamline the preparation of this Hungarian-influenced combination of greens and poultry without compromising its quality in any way. This is very healthy and freezes well.

Provided by Love to Eat

Categories     < 4 Hours

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 lbs swiss chard, stemmed and cut crosswise into 1/2-inch strips I use a mixture of red, yellow and green chard
3 -4 garlic cloves, minced
2 cups water
1 cup frozen petite whole onion, thawed
6 skinless turkey breast cutlets, halved about 1 lb total
1/2 teaspoon ground pepper
1/2 cup dry white wine
2 teaspoons grated lemon zest
1 cup canned non-fat reduced-sodium chicken broth
2 teaspoons smoked paprika
2 tablespoons cornstarch

Steps:

  • Preheat an oven to 400°F Prepare 2 qt shallow baking dish for use.
  • In a large pot or a dutch oven, combine the chard, the garlic, onions and 1 cup of the water, cover and cook over medium-high heat, stirring once or twice until the chard is wilted and barely tender, about 10 minutes. Spread the chard mixture evenly in the prepared baking dish.
  • Coat a large nonstick frying pan at med-high heat with non-stick cooking spray. Add the turkey cutlets in a single layer and sprinkle with pepper. Cook, turning once until the turkey is lightly browned on the outside but still pink in the center, about 3 minutes. Using a slotted spoon remove the turkey and arrange on top of the chard.
  • In the turkey pan, bring the wine and lemon zest to a boil. Boil, scraping any browned bits from the pan, for 3 minutes. Add the chicken broth, 3/4 cup of the remaining water, and 1 1/2 teaspoons of the paprika and return to a boil.
  • In a small bowl, whisk the cornstarch with the remaining 1/4 cup water until smooth. Add to the boiling broth, whisking constantly until thickened, about 1 minute. Pour the cornstarch mixture over the turkey and chard.
  • Bake until the turkey is fully cooked and the sauce is bubbling, about 20 minutes. Dust with the remaining paprika. Serve from the baking dish.
  • ENJOY!

Nutrition Facts : Calories 77.2, Fat 0.7, SaturatedFat 0.1, Sodium 339.9, Carbohydrate 12.7, Fiber 3.3, Sugar 3.2, Protein 4.1

SWISS CHARD AND RED PEPPER GRATIN



Swiss Chard and Red Pepper Gratin image

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

1 generous bunch Swiss chard or 2 smaller bunches (about 1 1/2 pounds)
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, diced
2 plump garlic cloves, minced or pressed
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
3 ounces Gruyère cheese, grated (3/4 cup)
1/2 cup Arborio rice, cooked
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
2 tablespoons fresh or dry breadcrumbs

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 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.

RWOP FINALIST: SWISS CHARD AU GRATIN



RWOP Finalist: Swiss Chard au Gratin image

From Real Women of Philadelphia 2010 Finalist Jacqui Nicholson: Bacon and garlic takes already flavorful Swiss Chard to the next level in this dish. It adds a richness and elegance to any meal and is perfect with chicken or pork.

Provided by Allrecipes Member

Time 58m

Yield 6

Number Of Ingredients 11

6 strips bacon
6 tablespoons butter
2 cloves garlic, minced
2 each shallots, finely chopped
4 ounces PHILADELPHIA Cream Cheese
4 ounces Havarti cheese
1 ½ cups heavy cream
1 dash salt and pepper
4 tablespoons olive oil
4 pounds green Swiss chard
1 cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees 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 heavy 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 saute 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 688 calories, Carbohydrate 30 g, Cholesterol 166.7 mg, Fat 60.4 g, Fiber 5 g, Protein 17.8 g, SaturatedFat 31.5 g, Sodium 1354.9 mg, Sugar 3.9 g

SPICED TURKEY WITH SWISS CHARD



Spiced Turkey with Swiss Chard image

I love turkey in any way, shape or form. I feel the same about Swiss chard or any leafy greens, so I decided to combine the two in this delicious, healthy meal. To complete the dinner, I make extra spice rub and toss it with oil and new potatoes, then roast them in the oven along with the turkey. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 14

3/4 teaspoon smoked paprika
1/2 teaspoon dried parsley flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon onion powder
Pinch cayenne pepper
1 package (20 ounces) turkey breast tenderloins
1 tablespoon olive oil
SWISS CHARD:
1 tablespoon butter
1 large bunch Swiss chard, trimmed and chopped
3/4 cup reduced-sodium chicken broth
1/8 teaspoon freshly ground pepper
Minced fresh parsley, optional

Steps:

  • Preheat oven to 375°. Mix first six ingredients; rub over tenderloins. Refrigerate, covered, 30 minutes., In a large ovenproof skillet, heat oil over medium-high heat, brown tenderloins on all sides. Transfer skillet to oven; roast turkey until a thermometer reads 165°, 20-25 minutes. Remove from pan; tent with foil. Let stand 10 minutes before slicing., In same skillet, heat butter over medium-high heat; saute chard 5 minutes. Stir in broth and pepper. Reduce heat to medium; cook, covered, until tender, about 5 minutes, stirring occasionally. Serve with turkey. If desired, sprinkle turkey with parsley.

Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 633mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.

SWISS CHARD AU GRATIN



Swiss Chard au Gratin image

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

6 strips bacon
6 Tbsp. butter
2 cloves garlic, minced
2 shallots, finely chopped
4 oz. (1/2 of 8-oz. pkg) PHILADELPHIA Cream Cheese
4 oz. Havarti cheese
1-1/2 cups whipping cream
dash salt and pepper
4 Tbsp. olive oil
4 lb. green Swiss chard
1 cup panko bread crumbs

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



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

SWISS CHARD GRATIN



Swiss chard gratin image

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

400g Swiss chard
3 star anise
200g golden caster sugar
300g white wine vinegar
1 tbsp coriander seeds
1 tbsp white pepper
1 tbsp fennel seeds
300ml pot double cream
3 garlic cloves , grated
100g gruyère , grated
good pinch of cayenne pepper

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 GRATIN



Swiss Chard Gratin image

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

5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Tomme de Savoie or Gruyère cheese, grated (1 cup)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, leaves and stems separated and both cut into 1-inch pieces
1 lb spinach, coarse stems discarded, leaves coarsely chopped

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.

CHEESY CHARD GRATIN



Cheesy chard gratin image

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

bunch chard , about 340g
150ml double cream
1 tbsp wholegrain mustard (or gluten-free alternative)
140g gruyère , coarsely grated
butter , for greasing
2 tbsp finely grated parmesan (or vegetarian alternative)

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

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SWISS CHARD AU GRATIN - RACHAEL RAY IN SEASON
Layer half of the chard in a medium casserole, then top with half of the bechamel sauce and half of the cheese; repeat the layers, ending with the remaining cheese. Bake until bubbly, 12 to 15 minutes. Meanwhile, add the bread to the oven to toast briefly.
From rachaelraymag.com
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SWISS CHARD AU GRATIN | RECIPES | WW USA - WEIGHT WATCHERS
Steam, parboil or microwave chard until wilted, about 2 to 3 minutes; drain and place in a serving dish. Place a medium-size saucepan over medium-low heat; add oil. When oil begins to shimmer, add flour, whisking constantly for 3 minutes. Slowly …
From weightwatchers.com
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VOL-AU-VENT WITH TURKEY AND WILTED SWISS CHARD | METRO
Reheat the vol-au-vent shells in the oven at 350°F (180°C). In a frying pan over medium heat, sweat the leek and Swiss chard ribs in the butter. Dust with the flour and stir until the flour is absorbed. Moisten with the chicken stock, add the turkey meat and dried cranberries. Season.
From metro.ca
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