SWISS CHARD AND RED PEPPER GRATIN
Steps:
- 1. 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 and blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer them immediately to the ice water. Let sit for a few minutes, then drain, squeeze out the excess water and chop medium-fine. 2. Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil. 3. 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. 4. 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. 5. 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. Advance preparation: The blanched greens will keep for 3 or 4 days in the refrigerator in a covered bowl. The recipe can be prepared through Step 3 up to 2 days ahead. The finished recipe will keep for 3 or 4 days in the refrigerator.
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Murtaza haider
[email protected]This gratin is a great way to sneak some vegetables into your kids' diets. They'll love the cheesy flavor.
SR Salam
[email protected]I'm allergic to dairy, so I used a vegan cheese in this recipe. It turned out great!
Sienna Thomas
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make and it's always a hit with my family.
Itzel Salinas
[email protected]I love the combination of Swiss chard and red peppers in this gratin. It's a really unique and flavorful dish.
Rajlaxmi Shakya
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Tega Ogodo
[email protected]I'm not sure what I did wrong, but my gratin turned out watery. I think I might have added too much milk.
andronicah dimakatso Mkwanazi
[email protected]I made this for a dinner party and it was a huge success. Everyone loved it.
Malam Husaini
[email protected]This was my first time making Swiss chard and red pepper gratin and it turned out great! I followed the recipe exactly and it was perfect.
pusparaj Shahi
[email protected]I'm not a big fan of Swiss chard, but I really enjoyed this gratin. The red peppers and cheese helped to balance out the flavor of the chard.
Richard Owen
[email protected]This dish is a great way to use up leftover Swiss chard. I had a bunch of it in my fridge and I wasn't sure what to do with it. This gratin was the perfect solution.
Skip Somers
[email protected]The Swiss chard and red pepper gratin was a little too bland for my taste. I think I'll add some more garlic and cheese next time.
josphine makena
[email protected]I love how easy this recipe is to make. I was able to throw it together in just a few minutes and it turned out perfectly.
Sheikh Saad
[email protected]This Swiss chard and red pepper gratin was a hit with my family! The flavors were perfectly balanced and the texture was creamy and delicious. I will definitely be making this again.