Swiss Chard In Sauce Gruyere Recipes

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CASSEROLE OF SWISS CHARD AND GRUYERE



Casserole Of Swiss Chard and Gruyere image

Provided by Florence Fabricant

Categories     lunch, casseroles, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound swiss chard (kale may be substituted)
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup chopped scallions
1 cup finely chopped well-drained canned plum tomatoes
1/2 cup freshly grated Gruyere cheese
Salt and freshly ground black pepper

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

SWISS CHARD IN SAUCE GRUYERE



Swiss Chard in Sauce Gruyere image

The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting.

Provided by Its loose again

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 bunches swiss chard
3 tablespoons flour
2 1/2 tablespoons butter
2 cups chicken stock
1 1/2 cups gruyere cheese, grated
2 tablespoons oil
1 dash Old Bay Seasoning
1/4 teaspoon nutmeg
black pepper, to taste
1 pinch salt

Steps:

  • Seperate the stems and leaves of the chard.
  • Wash the stems and cut diagonally into 1-inch pieces.
  • Wash the leaves in 2 changes of water as they can be sandy.
  • Spin dry and coarsely chop the leaves.
  • Heat the oil in a wok or large pan.
  • Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
  • Add the leaves and cover.
  • Steam until leaves wilt, stirring occasionally.
  • If mixture is too wet, uncover and cook off excess liquid.
  • Transfer to an oven proof casserole and set aside.
  • Preheat oven to 350°F.
  • Prepare a Sauce Velouté.
  • Melt butter in a saucepan.
  • Add flour and cook, stirring for 3-4 minutes.
  • Add 1/4 cup stock, stirring to form a paste.
  • Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
  • This will prevent lumping.
  • When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
  • Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
  • Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
  • Finish in oven 20-25 minutes.

Nutrition Facts : Calories 196.4, Fat 14.5, SaturatedFat 6.8, Cholesterol 33.6, Sodium 403.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.1, Protein 9.6

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

SWISS CHARD, GARLIC, AND GRUYERE PIZZA



Swiss Chard, Garlic, and Gruyere Pizza image

Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness of chard.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 bunch Swiss chard (1 pound), stems removed and thinly sliced, leaves torn into pieces
Coarse salt
1 pound store-bought whole-wheat pizza dough or homemade Large-Batch Whole-Wheat Pizza Dough
1 cup grated Gruyere (2 ounces)
Pinch red-pepper flakes

Steps:

  • Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
  • Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
  • Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.

Nutrition Facts : Calories 372 g, Cholesterol 16 g, Fat 13 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 817 g

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.

ITALIAN-STYLE SWISS CHARD



Italian-Style Swiss Chard image

This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you.

Provided by Karen Gallinetti

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch Swiss chard
1 cup water
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
⅛ teaspoon crushed red pepper flakes
salt to taste

Steps:

  • Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
  • Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
  • Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
  • Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 3.2 g, Fat 6.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 1865.7 mg, Sugar 0.7 g

GARLICKY SWISS CHARD



Garlicky Swiss Chard image

There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.

Provided by Melissa Clark

Categories     quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 bunches Swiss chard, stems removed
1 tablespoon olive oil
2 garlic cloves, minced
Large pinch crushed red pepper flakes
Salt

Steps:

  • Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
  • Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams

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