There is something about gardening that is just so soul-satisfying. For me being in the garden is peaceful, a place to pray, and energizing. I also feel a great deal of pleasure in growing food for my family. Even throughout college, I grew vegetables and herbs in containers to save a little bit of money on groceries. My husband can attest to the nights we had salads made from romaine and cherry tomatoes I grew in a large pot during undergrad.
Over the years, my knowledge of eating and growing leafy greens has expanded exponentially. I love to grow and cook with swiss chard! It is a hearty, colorful, and nutritious vegetable. It’s a great companion plant for any nearby root vegetables that are growing in the garden.
My recipe for Swiss Chard Gratin is a warm and creamy side dish. I find it to be a great alternative to kale or spinach when I need to break the monotony in my meals. The use of the cream, Parmesan, and nutmeg add a richness to the earthy flavor of the chard. The crust is a flavorful combination of breadcrumbs, Romano cheese, and herbs.
Mise En Place
- Swiss Chard – Ribs and leaves cut into ribbons and then chopped
- Onion – Diced
- Garlic Cloves – minced
- Heavy Cream
- Ground Nutmeg
- Grated Parmesan Cheese
- Dry Bread Crumbs
- Shredded Romano Cheese
- Enough Olive Oil for sauteing and to wet the breadcrumb topping
- Salt and Pepper
How To Make My Swiss Chard Gratin
First, you’ll saute onions, garlic, and the swiss chard. Once the chard has wilted, you’ll season the vegetables with salt, pepper, and nutmeg. Next, you’ll add the cream and a few tablespoons of grated Parmesan cheese and turn off the heat.
Prep the Topping:
Then, in a small bowl combine the breadcrumbs, shredded cheese, and herbs gently with a fork.
Bake and Serve:
In a lightly oiled baking dish, pour in the creamy vegetables and then top with the breadcrumb mixture. You’ll then bake the gratin in a 375 Degree oven for about 20 minutes until the bubbly and the crust has browned.
All In All
I think Swiss chard is a great addition to any home gardeners plot. It is a healthy and hearty vegetable that can be used in many dishes that normally have a leafy green as the star. This gratin is a rich and tasteful dish and I happy to have the chance to share it with you.
OTHER RECIPES YOU MAY ENJOY:
Swiss Chard Gratin
- 5 handfuls Chopped Swiss Chard about 3 bunches
- 1 Cup Onion chopped
- 2 Cloves garlic minced
- 4 Tablespoons olive oil
- 1 Cup Heavy Cream
- 1/8 Teaspoon Nutmeg
- 1/2 Cup Breadcrumbs
- 1/2 Cup Shredded Romano Cheese or Parmesan
- 1/4 Teaspoon Dried Oregano
- salt and pepper (to taste)
- Preheat oven to 375 Degrees F. Lightly spray a glass baking dish with oil.
- In a small bowl, stir together breadcrumbs, shredded Romano, oregano and two tablespoons of oil. Set aside.
- In a pan over medium heat two tablespoons of olive oil. Saute the chopped onions for 1-2 and add in minced garlic. Cook another 30 seconds stirring frequently and add in the Swiss chard. Cook vegetables until chard is lightly wilted and season with nutmeg and desired amount of salt and pepper.
- Next, stir in the cream and the grated Parmesan cheese and turn off the heat. Pour vegetable and cream mix into the prepared baking dish and top with the breadcrumb mixture.
- Bake for at least 10 minutes until bubbly and the top is golden brown. Let rest for 5 minutes and then serve.