Best 3 Swiss Chard And Leek Gratin Recipes

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Indulge in a culinary journey with our delightful Swiss Chard and Leek Gratin, a harmonious blend of flavors and textures. This delectable dish features tender Swiss chard and leeks enveloped in a creamy, cheesy sauce, then baked to golden perfection. As you delve into this recipe, you'll discover a symphony of flavors, from the earthy notes of Swiss chard to the delicate sweetness of leeks, all brought together by a rich and flavorful sauce.

But that's not all! This article offers a collection of equally enticing recipes, each showcasing the versatility of Swiss chard and leeks. Embark on a culinary adventure as you explore our Swiss Chard and Leek Frittata, a savory and satisfying breakfast or brunch option. Discover the vibrant flavors of our Swiss Chard and Leek Soup, a comforting and nutritious meal perfect for chilly days. And don't miss our Swiss Chard and Leek Pasta, a delightful combination of wholesome ingredients tossed in a light and flavorful sauce.

With detailed instructions and helpful tips, this article provides everything you need to create these delectable dishes in your own kitchen. Whether you're a seasoned cook or just starting your culinary journey, you'll find inspiration and guidance in these recipes. So, prepare to tantalize your taste buds and explore the wonderful world of Swiss chard and leeks.

Check out the recipes below so you can choose the best recipe for yourself!

GRATIN OF ARTICHOKE AND SWISS CHARD



Gratin of Artichoke and Swiss Chard image

This is an earthy dish I make over and over again all through the fall.

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings as a side dish

Number Of Ingredients 10

1 lemon, juiced
Kosher salt
4 large artichokes
4 tablespoons unsalted butter
1 medium onion, thinly sliced
Freshly ground black pepper
6 whole Swiss chard leaves, well washed, excess water shaken off but leaves not dried
1 cup heavy cream
1/2 cup grated Parmesan, preferably Parmigiano-Reggiano
1/2 cup seasoned bread crumbs

Steps:

  • Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
  • Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
  • Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
  • Heat the oven to 375 degrees F.
  • Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
  • Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
  • Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

POTATO AND SWISS CHARD GRATIN



Potato and Swiss Chard Gratin image

Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.

Provided by Elaine Louie

Categories     casseroles, side dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
2 1/2 cups heavy cream
1 garlic clove, smashed
1 small shallot, sliced
2 thyme sprigs
1 bay leaf
1/4 teaspoon freshly grated nutmeg
3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled
1 tablespoon butter, at room temperature
Pepper
6 ounces grated Gruyère

Steps:

  • Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
  • In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
  • Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
  • Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams

SWISS CHARD AND LEEK GRATIN



Swiss Chard and Leek Gratin image

My daughter made this for her first Thanksgiving alone with her new husband. She sent me the recipe, and I made it tonight. Yummy! She got it from Food and Wine, attributed to Michael Symon. I found it took longer to make than specified in the printed recipe she gave me, so I increased the cooking time. I also cut the recipe down to serve two, with no difficulties.

Provided by breezermom

Categories     Cheese

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs swiss chard, large stems discarded
1 1/2 tablespoons extra-virgin olive oil
3 medium leeks, white and tender green parts only, sliced 1/4 inch thick
salt
1 1/2 garlic cloves, minced
3 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups milk
1/4 cup gruyere cheese, shredded
1/4 cup parmigiano-reggiano cheese, shredded
1/8 teaspoon nutmeg, freshly grated
black pepper, freshly ground

Steps:

  • In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.
  • Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.
  • Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
  • In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.
  • Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.
  • Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
  • Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.

Nutrition Facts : Calories 288.7, Fat 17.9, SaturatedFat 9, Cholesterol 40.8, Sodium 435.9, Carbohydrate 24, Fiber 3.4, Sugar 3.7, Protein 10.6

Tips:

  • Choose the right Swiss chard. Look for leaves that are deep green and crisp, with no signs of wilting or yellowing. Avoid leaves with holes or tears.
  • Wash the Swiss chard thoroughly. Swiss chard can be gritty, so it's important to wash it thoroughly before using it. Rinse the leaves under cold water, and then pat them dry with a paper towel.
  • Remove the stems from the Swiss chard. The stems of Swiss chard are tough and fibrous, so they should be removed before cooking. To remove the stems, simply hold the leaf by the base and pull the stem away from the leaf.
  • Chop the Swiss chard. Swiss chard can be chopped into any size you like, but for most recipes, it's best to chop it into 1-inch pieces.
  • Cook the Swiss chard until it is tender. Swiss chard can be cooked in a variety of ways, but the most common way is to sauté it in olive oil. To sauté Swiss chard, simply heat some olive oil in a large skillet over medium heat. Add the Swiss chard and cook, stirring occasionally, until it is tender, about 5 minutes.

Conclusion:

Swiss chard is a delicious and versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it is also low in calories and fat. If you are looking for a healthy and flavorful way to add more vegetables to your diet, Swiss chard is a great option.

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