Best 9 Green Tomato And Swiss Chard Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When the summer garden gifts you with an abundance of green tomatoes and vibrant Swiss chard, it's time to create a culinary masterpiece in the form of a gratin dish. This delectable dish combines the flavors of tart green tomatoes and earthy Swiss chard into a harmonious blend. As the gratin bakes in the oven, the cheese melts and bubbles, creating a golden-brown crust that contrasts beautifully with the vibrant colors of the vegetables. Whether served as a main course or a side dish, this green tomato and Swiss chard gratin will please your taste buds and leave you craving more.

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

SWISS CHARD AU GRATIN



Swiss Chard au Gratin image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 9

4 1/2 to 5 pounds Swiss chard or rainbow chard (6 to 8 large bundles)
Salt
1 stick butter
1/2 cup flour
5 cups whole milk
Freshly ground black pepper
Nutmeg
2 bulbs roasted garlic, cloves squeezed from skins and pasted
4 cups freshly shredded Parmigiano-Reggiano

Steps:

  • Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
  • Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
  • Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
  • Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.

GREEN TOMATO AND SWISS CHARD GRATIN



Green Tomato and Swiss Chard Gratin image

This is a very comforting and pretty main dish with several layers of good flavor.

Provided by Martha Rose Shulman

Categories     casseroles, side dish

Time 1h

Yield Serves six

Number Of Ingredients 12

1 bunch Swiss chard
1 pound green tomatoes, sliced a little less than 1/2 inch thick
Cornmeal for dredging (about 1/2 cup)
Salt
freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, green shoots removed, minced
2 teaspoons fresh thyme leaves, chopped
3 large eggs, beaten
1/2 cup low-fat milk
3 ounces gruyere cheese, grated (1/2 cup, tightly packed)

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin with olive oil. Bring a large pot of generously salted water to a boil, and fill a bowl with ice water. Stem the chard and wash the leaves in two changes of water. Rinse the stems if wide and dice. Set them aside. When the water comes to a boil, add the chard leaves and blanch for about one minute. Transfer to the ice water, cool for a minute and drain. Squeeze out excess water and chop. Set aside.
  • Season the sliced tomatoes and the cornmeal lightly with salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two minutes on each side, just until lightly colored. Remove from the heat and set aside.
  • Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant. Add the thyme and the chopped chard, and stir together for minute over medium heat. Season to taste with salt and pepper.
  • Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top. Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 583 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN TOMATO GRATIN



Green Tomato Gratin image

These breaded and baked tomatoes are a traditional Southern dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 6

2 tablespoons unsalted butter, melted, plus more for dish
5 green tomatoes, cut in half crosswise
5 slices white bread, crusts removed
1 1/2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
2 tablespoons honey

Steps:

  • Heat oven to 350 degrees. Generously butter a gratin or baking dish large enough to accommodate the tomato halves in one layer. Place the bread in a food processor, and pulse until crumbled with no large pieces. Transfer to a small bowl. Add the parsley, and salt and pepper to taste, and drizzle with the melted butter. Toss to combine, and set aside.
  • Place tomato halves in the prepared baking dish, cut-side up. Season with salt and pepper, drizzle with honey, and sprinkle crumb mixture on top. Bake, uncovered, until tomatoes have softened, 35 to 40 minutes. Increase oven heat to broil. Place tomatoes under broiler until crumbs are golden brown, about 2 minutes. Serve.

GREEN TOMATO AND VIDALIA ONION GRATIN



Green Tomato and Vidalia Onion Gratin image

Provided by Claire Robinson

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 pound bacon
1 cup fresh bread crumbs
2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
4 large green tomatoes, sliced 1/4-inch thick
Kosher salt and freshly cracked black pepper
6 ounces sharp white Cheddar, grated, about 1 1/2 cups

Steps:

  • Preheat the oven to 350 degrees F.
  • Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.
  • To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil.

SWISS CHARD AU GRATIN



Swiss Chard au Gratin image

Ever wonder how the French get their kids to eat their vegetables? They cover them in sauce and cheese! Colourful Rainbow Chard, smothered in creamy Béchamel then covered with cheese and baked. Swiss Chard au Gratin, it's so good your kids won't even care that it's good for them!

Provided by Cori Horton

Categories     Side Dishes

Time 50m

Number Of Ingredients 9

2 bundles of fresh Swiss Card, washed (about 20 stalks)
70 grams butter
70 grams all purpose flour
2 cups milk
1 1/2 teaspoons salt, divided
1/4 teaspoon fresh ground pepper
a pinch of nutmeg
2 tablespoons heavy (35% milk fat) cream (optional, see notes)
1 cup finely grated Comté Cheese

Steps:

  • Preheat your oven to 375⁰f (190⁰c). Coat a small baking dish well with non-stick spray or cooking oil.
  • Prepare your Béchamel Sauce; in a small pot met your butter over medium heat. When the butter is hot and bubbling, add all of your flour and whisk immediately to combine over medium heat, to make a roux.
  • Cook your roux - stirring constantly so it doesn't burn - until it starts to smell like cookies. Now add your cold milk, all at once, and whisk well to combine and remove any remove lumps. Reduce your temperature to medium-low and season to taste with salt, pepper and a dash of nutmeg. Whisk as it simmers to thicken. A perfect Béchamel will coat a spoon well, and if you run your finger through the sauce on the spoon and turn the spoon sideways, the sauce will not run. Once complete, remove from heat and set aside to cool.
  • Add approximately two inches of water and a teaspoon of salt to the bottom of a large pot and place it over high heat to come to a boil while you chop your swiss chard. Chop stalks a leaves in about two inch pieces, separating the tougher stalks from the tender leaves. Once water is at a boil, complexly turn off the heat but leave the pot on the element. Now add just the chard stalks to the water and cover with a tight fitting lid. Allow to steam for around 2 - 3 minutes. Now quickly add your swiss card leaves and put the lid back on for another 2 minutes. Remove the lid and turn the chard so that all of the leaves are well wilted, then immediately drain in a colander. Run steamed chard under cold water to cool as quickly as possible.
  • This is the critical step in the recipe; while still in the colander press to remove any excess liquid. Then move the wilted, cool chard to the prepared baking dish and press it again. Now hold your hand over the chard and drain of all liquid again. Pour your béchamel over the chard until it's just covered. If you prefer a looser sauce, drizzle in two table spoons of heavy cream (optional, see notes).
  • Top with grated Comté cheese and bake at 375⁰f (190⁰c) for approximately 30 minutes, until the swiss chard is heated all the way through, and the sauce and the cheese are bubbling through the top. Serve immediately.

SWISS CHARD WITH TOMATOES



Swiss Chard With Tomatoes image

I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb red swiss chard or 1 lb green swiss chard
3 tablespoons extra virgin olive oil
1/2 cup soft fresh breadcrumb
1 clove garlic, minced
2 small tomatoes, i use italian tomatoes,seeded and diced
1/4 teaspoon salt
crushed red pepper flakes

Steps:

  • Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
  • Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
  • Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
  • Remove from heat and sprinkle bread crumbs over the top.

SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES



Swiss Chard with Garbanzo Beans and Fresh Tomatoes image

Beans and greens are a perfect combination, earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.

Provided by Syd

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, chopped
2 green onions, chopped
½ cup garbanzo beans, drained
salt and pepper to taste
1 bunch red Swiss chard, rinsed and chopped
1 tomato, sliced
½ lemon, juiced

Steps:

  • Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 13.3 g, Fat 7.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 253.2 mg, Sugar 1.4 g

SWISS CHARD GRATIN



Swiss Chard Gratin image

Categories     Milk/Cream     Cheese     Dairy     Vegetable     Side     Bake     Christmas     Thanksgiving     Casserole/Gratin     Fall     Swiss Cheese     Chard     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Tomme de Savoie or Gruyère cheese, grated (1 cup)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, leaves and stems separated and both cut into 1-inch pieces
1 lb spinach, coarse stems discarded, leaves coarsely chopped

Steps:

  • Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
  • Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
  • Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
  • Preheat oven to 400°F.
  • Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
  • Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
  • Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
  • Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

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

Tips:

  • Choose firm, ripe green tomatoes. Avoid tomatoes that are too soft or have blemishes.
  • Slice the tomatoes thinly. This will help them cook evenly.
  • Sauté the tomatoes in olive oil until they are softened. This will help to concentrate their flavor.
  • Use a variety of cheeses. This will add depth and complexity to the gratin.
  • Season the gratin with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the dish.
  • Bake the gratin until it is golden brown and bubbly. This will ensure that it is cooked through.

Conclusion:

Green tomato and Swiss chard gratin is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up green tomatoes that you may have leftover from your garden. With its combination of flavors and textures, this gratin is sure to please everyone at your table. So next time you have some green tomatoes, give this recipe a try!

Related Topics