July 10, 2009

chard gratin

In my family greens are a staple - always have been and always will be. You can always count on my mom having a pot of greens simmering away on the stove or tucked away in the refrigerator.

Generally, I tend to prefer spicy greens so swiss chard, one of the milder greens, often gets overlooked in my own kitchen but it's one of my mom's favourites. It also happens to be a nutritional powerhouse, containing high concentrations of many vitamins and minerals, including vitamins A, K and C as well as iron and dietary fibre. One cup of cooked chard contains more than the recommended daily value for vitamin A and almost one-quarter for iron!

If that's not enough to turn you on to this lovely green, this gratin by Laura Calder will make you a convert. Layered with cheese and bechamel, what's not to love? Trust.

Cook the stems and leaves separately and layer with gruyere in a buttered gratin dish. I added ham but it's definitely optional.

Make the bechamel. A tip from Laura: make it extra thick as the chart will exude liquid in the oven.

Top with bechamel, more gruyere and a sprinkling of parmesan for good measure. Cook until bubbly and golden then devour!

Chard Gratin
Adapted from French Taste by Laura Calder
serves 4

1 1/2 cups milk
1/4 onion
1 bay leaf
1 garlic clove
2 tbsp butter
2 tbsp flour
1/4 cup sour cream


1 bunch chard
1 tbsp olive oil
1 onion, sliced
1 ham steak, chopped (optional)
100 g Gruyere, grated
Finely grated Parmesan to taste

1 comment:

  1. Perhaps if I surrounded my greens with cheese, I would eat more of them!