SPAM® AND CHARD GRATIN
SPAM® Classic or other variety and Swiss chard are cooked in a skillet, topped with Swiss cheese and breadcrumbs, and broiled for a quick and easy, one-dish, weekday meal.
Provided by SPAM(R)
Categories Trusted Brands: Recipes and Tips SPAM® Brand
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat olive oil in an oven-proof 12-inch skillet over medium heat; stir in SPAM® Classic and cook, stirring occasionally, until browned, 6 to 8 minutes.
- Stir garlic into skillet; cook until fragrant, 1 to 2 minutes more. Stir Swiss chard into skillet; cook until wilted, 5 to 10 minutes.
- Tear bread into chunks; process in food processor until the size of breadcrumbs.
- Top Swiss chard mixture with shredded Swiss cheese, then top with breadcrumbs; drizzle olive oil over the top.
- Place skillet under broiler until breadcrumbs start to brown, about 2 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 12.4 g, Cholesterol 72.8 mg, Fat 30.5 g, Fiber 2 g, Protein 19.9 g, SaturatedFat 12.7 g, Sodium 1143.7 mg, Sugar 2.1 g
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Tahsin Ahmed
[email protected]This spam and chard gratin is a great way to use up leftover spam. It's also a great way to get your kids to eat their vegetables. My kids loved this dish, and they asked for seconds.
Paul Masele
[email protected]This is a great comfort food dish. It's warm and hearty, and it's perfect for a cold winter night. I usually serve it with a side of mashed potatoes and green beans.
akiball018 akiball018
[email protected]I'm not a big fan of spam, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The spam and chard were actually really good together, and the gratin was cheesy and delicious. I'll definitely be making this dish again.
Shital Rai
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time, and it can be served hot or cold. I usually make a double batch so that I have leftovers for lunch the next day.
Nayoo kens
[email protected]I found this recipe to be a bit bland. I think it could have used some more seasoning, maybe some garlic or paprika. The spam and chard were also a bit dry. Next time, I'll try adding some more sauce or broth to the dish.
Arijit Singh
[email protected]This spam and chard gratin was a bit too salty for my taste, but I think that's because I used regular spam. Next time, I'll try using low-sodium spam or even Spam Lite. Otherwise, the dish was very good. The chard was tender and flavorful, and the c
kukuru879
[email protected]I'm always looking for new and interesting ways to cook spam, and this recipe definitely fits the bill. The spam and chard are a great combination, and the gratin is a delicious and easy way to prepare them. I will definitely be making this dish agai
Sajib Raj
[email protected]This dish is a great way to get your kids to eat their vegetables. The chard is hidden in the gratin, so they won't even know they're eating it. My kids loved this dish, and they asked for seconds.
Shantel Kirigia
[email protected]I've made this spam and chard gratin several times now, and it's always a hit. It's a great way to use up leftover spam, and the chard adds a nice healthy touch. I usually add some extra cheese to the top before baking, and it always turns out perfec
Shahzia Khalid
[email protected]This is a great recipe for a quick and easy weeknight meal. The spam and chard are both affordable and easy to find, and the gratin can be made in under an hour. I served it with a side salad and some crusty bread, and it was a hit with my family.
Brandon Rainey
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not a huge fan of spam, but it was really good in this recipe. The chard and cheese added a lot of flavor and texture, and the gratin was cooked perfectly.
Newton Saha
[email protected]This spam and chard gratin was a delicious and easy dish to make. The flavors of the spam, chard, and cheese blended well together, and the gratin was perfectly browned and bubbly. I will definitely be making this dish again!