• Email
  • Pin It
 

Swiss Chard Gratin

 

Contributed by:

Swiss Chard Gratin
 

 

14 comments | Leave Comment

 
2 Ratings2 Ratings2 Ratings2 Ratings5 Star (2 Ratings)
Loading ... Loading ...
 
 
 

Recipe

Swiss Chard Gratin

I use this as part of a veggie or fish dinner. Chard is healthy, tasty and easy to use.

Times

  • Prep Time : 15 minutes min
  • Cook Time : 35 minutes min
  • Ready Time : 50 min

Servings

4-6 s

Ingredients

  • 1 large bunch Swiss chard
  • 3 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 large eggs
  • 1 generous cup shredded Swiss cheese
  • 1 generous cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Directions

Preparation

1 Rinse and dry the chard leaves and cut off the woody part of the stems. Cut the leaves and shorter part of the stems coarsely and set aside. Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes, or until slightly softened.
2 Add the chard and cook, stirring occasionally, for about 3 minutes or until wilted. Remove from the heat and set aside. Let cool for 3-4 minutes. Stir in the eggs, 3/4 cup Swiss cheese and half the Parmesan cheese. Season with salt and pepper to taste.
3 Spoon the mixture into a lightly greased baking dish. Sprinkle with remaining Swiss and Parmesan cheeses. Bake for 30 minutes.

Special instructions

I use this as part of a veggie or fish dinner. Chard is healthy, tasty and easy to use.

About Ronnie Fein

avatar

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

 

comments

 

14 Responses to Swiss Chard Gratin

  1. avatar says: mathmom

    Good timing, as I got Swiss chard in my CSA share. I usually just saute it in a little olive oil and add salt and pepper, but I included the onion, eggs, and cheeses in the hopes that my meat-and-potatoes husband would eat some. He said it smelled good and tried a tip of a forkful. Sorry it didn’t go over with him. I’ll stick with my low-time, low-cal chard.

  2. avatar says: Marnie

    This was a treat. I love chard and am always looking for new ways to prepare it. I’m a little shy of gratins but this was spectacular. Thanks. Kol Toov (all good things), Marnie

  3. Math mom I’m sorry your husband didn’t like it, but Marnie, I am happy you were pleased. I love this dish and make it with lots of different greens.

  4. avatar says: Alice

    The grands loved it. Used mushrooms instead of chard (husband cannot eat it) and added about a cup of pasta that was in the refrigerator (made the consistency a bit thicker). Baked it for about 40 min. at 350. Delicious!!!!!

  5. avatar says: Sara A

    I substituted kale and muenster, as I had them at home. To me, it mostly tasted like cheesy greens..I felt that it needed something else. Maybe pasta as the person above suggested, or a crust?

    • Sorry it wasn’t for you Sara and TziviaI agree it tastes like cheesy greens but I guess our family likes that! Not every recipe is to everyone’s liking. Alice, your changes are really interesting. I play around with recipes too and sometimes they are great.

  6. avatar says: Erika

    This was delicious. You could not tell that it was chard so my BF ate it too. Brought the leftovers to work and they were gone.

  7. avatar says: Tzivia

    Made this tonight the only change I made was I used a white onion instead of red only because I thought I had a red one turned out it was a potato. Sorry but this didn’t go over to well I served it over pasta. But my husband asked me not to make it again. He couldn’t tell me exactly what he didn’t like about it just one of those things sorry.

  8. avatar says: alperjf

    I have never even eaten Swiss Chard, let alone prepared it – so this was something brand new for me! And…I loved it!

    It turned out more like a baked egg dish than I was expecting, but it was very light and tasty! I served it with roasted potatoes, and I think this would also make a nice brunch meal.

    I sauteed some sliced mushrooms with the onions, and substituted mozzarella cheese for Swiss. Also – the recipe did not mention a baking temperature, but I baked it for 30 minutes at 350 and it turned out just right.

    Here’s a picture of my final product! http://instagram.com/p/vSIRZUqFGf/?modal=true

  9. Beautiful photo. Glad you liked this and I love your confidence to substitute ingredients. bravo!

  10. I made two versions of this tasty dish. I made k
    ours with dinosaur kale instead of swiss chard it just looked so lovely. This was declared wonderful and a big hit with the family. Our daughter is vegan so I used the kale and red onion. Daiya vegan cheese, egg replacement and nutritional yeast. It is just as and yummy as the regular but there is no vegan replacement for the zing of swiss cheese. Thanks yum!

    • Wow, two versions — I never did a vegan one. but so happy you liked both. This recipe is so versatile. I’ve used other cheeses, other veggies as well.

  11. This was good! All ages liked it. I made minor changes to this recipe. I reduced the cheese by half, added a half cup of wild mushrooms, omitted the salt, and just before serving topped with pepper and a squeeze of lemon juice. Served it with steamed trout and potatoes. YUM!

    • So happy you all liked it. Yes, the recipe is so flexible. I use different cheeses (sometimes a mix of two cheeses) and have also added mushrooms. Love the sprinkle of lemon juice and will do that next time I make this dish. Thanks.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in