Chard Gratin Recipes

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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

CREAMY PARMESAN SWISS CHARD GRATIN



Creamy Parmesan Swiss Chard Gratin image

I like the variety of Swiss chard called "Bright Lights," which has yellow and pink stalks, but any Swiss chard will work fine. The chard leaves just need wilting for this gratin, but be sure to sauté the stems until lightly browned; this softens their flavor.

Provided by Susie Middleton

Categories     Side dishes

Yield four to six as a side dish.

Number Of Ingredients 9

1/2 cup toasted or stale coarse breadcrumbs
2 Tbs. unsalted butter; more for coating the gratin pan
1 cup heavy cream
2 cloves garlic, smashed and peeled
Freshly ground black pepper
1/2 tsp. kosher salt
3 strips bacon (about 2-1/2 oz.)
1 lb. (about 1 bunch) Swiss chard, washed and drained, stems removed and cut crosswise into 1/4-inch slices, leaves cut into 1/2-inch wide ribbons (to yield about 2-3/4 cups stems and 7 to 8 cups leaves)
1/3 cup grated Parmigiano-Reggiano

Steps:

  • Heat the oven to 400ºF. Butter a shallow 5- or 6-cup ceramic gratin dish. Melt 1 Tbs. of the butter and toss it with the breadcrumbs; set aside.
  • In a medium saucepan, bring the cream and garlic to a boil (watch that it doesn't boil over), immediately lower the heat, and simmer vigorously for 5 minutes; the cream should be reduced to about 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly, stirring occasionally to loosen. Season it with a few grinds of fresh pepper and 1/4 tsp. of the salt.
  • Meanwhile, in a large (12-inch) nonstick skillet, cook the bacon over medium heat until crisp and browned. With tongs, transfer it to paper towels; crumble when cool. Leave the bacon fat in pan (if there's more than 2 Tbs., drain a little off). Add the remaining 1 Tbs. butter to the skillet and let it melt. Add the chard stems and sauté them over medium to medium-high heat until they're somewhat softened and browned on the edges, about 10 minutes. Reduce the heat to medium, add the chard leaves and toss them with the contents of the skillet. Season them with the remaining 1/4 tsp. salt. (You can add the leaves in two batches for easier handling.) Sauté until all the leaves are wilted, about 2 minutes. Use tongs to transfer the contents of the pan to the gratin dish (leave behind any excess liquid in the sauté pan), spreading them evenly. Sauté sliced chard stems first until tender; then add the leaves and wilt them.
  • Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs. Bake for 25 minutes; the gratin will be brown and bubbly. Let rest for 10 to 15 minutes before serving.

Nutrition Facts : ServingSize four to six as a side dish., Calories 310 kcal, Fat 250 kcal, SaturatedFat 15 g, TransFat 28 g, Carbohydrate 11 g, Fiber 1 g, Protein 7 g, Cholesterol 75 mg, Sodium 600 mg, UnsaturatedFat 11 g

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.

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

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.

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