Swiss Chard In Sauce Gruyere Recipes

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TOMATO, CHARD, AND GRUYERE CASSEROLE



Tomato, Chard, and Gruyere Casserole image

Be sure to use a chewy-crusted, peasant-style, "full of holes", type of bread in this recipe, and the best tomatoes you can find. Can also substitute fresh spinach for chard. From Food and Wine magazine.

Provided by KathyP53

Categories     Chard

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

5 1/2 lbs swiss chard, stemmed
1/4 cup extra virgin olive oil
2 large onions, thinly sliced
1 tablespoon chopped fresh thyme leave
1 cup dry white wine
salt
fresh ground black pepper
3 cups low sodium chicken broth
1 loaf Italian bread (1 lb. loaf, day-old, crusty, chewy, peasant-style)
3 lbs tomatoes (sliced 1/2-inch thick)
9 ounces gruyere cheese, shredded (3 cups)
3 tablespoons unsalted butter, melted

Steps:

  • In a large pot of boiling water, cook the Swiss chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
  • In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and white wine and simmer over moderately high heat until the wine is reduced to approximately 1/4 cup, about 5 minutes. Season with salt and pepper.
  • Preheat oven to 400 degrees. In a small saucepan, bring the chicken broth to a simmer. Butter a 10x15" baking dish. Line the bottom of the dish with 1/3 of the bread slices, over-lapping the slices slightly and cutting the bread to fit in the bottom of the dish. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the shredded cheese. Repeat the layering once more and then finish with the remaining bread. Pour the hot broth over the casserole and press with a spatula. Brush the top with the melted butter.
  • Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for 10 minutes longer, or until the top is browned and crisp. Let the casserole rest at least 10 minutes before serving.
  • The cooked chard can be made ahead and refrigerated for up to 2 days.

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.

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

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