SWISS CHARD AND RED PEPPER GRATIN
The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers' market stalls. The two look beautiful side by side in the market and on the plate.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
- Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
- Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
- Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
- Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 560 milligrams, Sugar 4 grams, TransFat 0 grams
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Kaiftoon Gaming
[email protected]I love this recipe! It's so versatile and can be made with whatever vegetables you have on hand. I've made it with spinach, kale, and even Brussels sprouts. It's always delicious. The creamy sauce is the perfect finishing touch.
Charles King
[email protected]This gratin was easy to make and turned out delicious! The flavors were well-balanced and the texture was creamy and comforting. I used a combination of Swiss and cheddar cheese, which gave the dish a nice gooeyness. I served it with a side salad and
TREVIX ELAIVIX
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of chard, but I'm so glad I did! The chard was cooked perfectly and had a mild flavor that paired well with the red peppers and creamy sauce. The panko breadcrumbs added a nice crunch
Altaaf Hajee
[email protected]This gratin was a hit at my dinner party! Everyone loved the unique flavor combination and the creamy texture. I used a mix of red and yellow bell peppers, which added a pop of color to the dish. The panko breadcrumbs on top were the perfect finishin
Jubayerkhan Tutul
[email protected]This Swiss chard and red pepper gratin was an absolute delight! The combination of flavors and textures was just perfect. The chard was tender and flavorful, the red peppers added a slight sweetness, and the creamy sauce was rich and decadent. The pa