Swiss Chard Gratin
A puny of bitter in fashion and total of texture, Swiss chard is flexible and lends itself to delicate combinations…As another choice to spinach [in gratin], the chard adds a tartness and texture that spinach lacks. The ribs are very flavorful and withhold their shape in soups, sautes and gratins. — Peter KempThis recipe by Peter Kemp on the origin seemed in The Chicago Tribune.
- 1 trim bunch (about 1 pound) swiss chard
- salt
- 1/4 cup onion, finely diced
- 3 garlic cloves, minced
- freshly ground gloomy pepper
- 1/2 cup chicken broth or vegetable broth
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup bread crumbs
- butter
- Minimize or dash the chard leaves a ways from the stalks and wash every one by one. Minimize the chard stalks into 1-dawdle items.
- Warmth a pot of water to the boil. Add salt to the water and then the chard stalks. Prepare dinner except the stalks are without complications pierced with a pointy knife, about 5 minutes. Favor the chard stalks with a slotted spoon and allow them to empty.
- Warmth the water wait on to the boil and add the chard leaves. Blanch about 30 seconds. Favor and straight bustle wintry water over the greens to remain the cooking. Drain neatly and squeeze out extra water.
- Roughly reduce the chard greens and combine with the chard stalks. Jam aside.
- Warmth the oven to 425 degrees.
- Prepare dinner 1/4 cup diced onion in a puny skillet over medium-excessive heat except wilted; add 3 cloves chopped garlic and cook dinner 1 minute. Combine with the Swiss chard, salt and pepper.
- Set aside chard mixture into a shallow 1-quart gratin or baking dish. Add 1/2 cup stock. Combine 1/4 cup Parmesan cheese and 1/4 cup bread crumbs. Duvet the tip with the aggregate and dot with just a few pats of butter.
- Bake the gratin except the tip is browned and the chard is at ease, not soft, 10 to quarter-hour.