RECIPE: Rec: Swiss Chard Gratin with Cream

RECIPE:
M

melissa-dallas

Well-known member
This is on my list for the weekend (although I may make it with spinach or mustard greens)

GRATIN OF SWISS CHARD WITH CREAM

(GRATIN DE BLETTES A LA CREME)

1 large bunch (about 1 1/2 pounds) Swiss chard

Salt and pepper

3 tablespoons butter

4 ounces button mushrooms, trimmed and thinly sliced

Squeeze of fresh lemon juice

2 shallots, finely chopped

3 tablespoons flour

1/2 cup creme fraiche or heavy (whipping) cream

Grated nutmeg

1/2 cup grated Gruyere cheese

Bring a large pan of salted water to a boil.

Trim the stems from the chard, discarding any that are wilted. If any stems seem tough, peel them with a vegetable peeler to remove the strings. Cut the chard stems crosswise into slices 1/2 inch thick. Very coarsely shred the green tops.

Drop the stems into the boiling water and simmer for 5 minutes. Add the green tops and continue simmering until the tops are wilted and the stems are just tender, 3 to 5 minutes longer. Drain, reserving the cooking liquid.

Meanwhile, make the sauce:

Melt the butter in a saucepan over medium heat. Add the mushrooms, lemon juice, salt and pepper, press a piece of aluminum foil down over the mushrooms, cover, and cook until the mushrooms are tender, 3 to 5 minutes.

Uncover, add the shallots, and cook, stirring, until any liquid the mushrooms released has evaporated.

Meanwhile, measure 1 cup of the cooking liquid; set aside.

Stir the flour into the mushrooms, followed by the cooking liquid. Bring to a boil, whisking constantly until the sauce thickens slightly. Add the creme fraiche and bring just back to a boil. Take from the heat, add a little nutmeg, taste and adjust the seasoning.

Stir the well-drained chard into the sauce, taste, and adjust the seasoning, adding lemon juice and nutmeg if needed. Pour the mixture into a buttered gratin dish, sprinkle with Gruyere.

Brown under the broiler.

Makes 4 servings

Source: The Country Cooking of France by Anne Willan

 
Re:Swiss Chard Artichoke Dip

Hot Swiss Chard Artichoke Dip Recipe
Makes about 3 cupsR
My version of the popular spinach artichoke dip is cooked on the stovetop instead of in the oven and uses chopped fresh Swiss chard leaves and stalks in place of frozen spinach, along with plenty of onion and garlic for extra flavor. It tastes even better if you make it a day ahead and reheat it just before serving, either in the microwave or on the stovetop (you might need to add a splash of milk when reheating on the stove). You can use reduced-fat cream cheese and mayonnaise, as well as low-fat sour cream, if desired.;When I was creating the recipe, I used red Swiss chard for the initial batch, thinking the chopped stems would add nice bits of color. Instead I ended up with pink dip. It tasted great but looked like salmon spread, which might be confusing to eaters. If you're making it for yourself, go ahead and use whatever color chard you like.


1/4 cup olive oil
1 cup finely chopped onion (about 5 ounces)

4 to 6 cloves garlic, minced
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces

1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces

4 ounces cream cheese (half of an 8-ounce package), softened

1/2 cup sour cream

1/4 cup mayonnaise

1-1/2 cups finely grated Pecorino Romano cheese (about 4 ounces)

2 teaspoons Worcestershire sauce

Salt and pepper to taste

Chopped scallions or chives for garnish (optional)


Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.

Serve warm, garnished with plenty of chopped scallions or chives, if desired.

© 2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote acres.

 
That happens to me when I click 'submit reply' and when it appears to do nothing, I click again

 
Most times, I'll discard the stems, and use the leafy part only.

Been seeing a lot of baby kale lately. You could probably use the whole leaf of those, but I've been buying the really big leaves from our farmers markets, so I discard the stems.

 
You must log in or register to reply here.
Back
Top