We have massive amounts of swiss chard currently thriving in our garden. It blows my mind how this crop can produce so much! We harvest some of it daily (for juicing), give it away in large clumps to our vegetarian neighbors, and eat bunches like this every week. And still it grows. In 110-degree heat (um… that’s why my hair looks like hell) it shows no signs of giving in- not even a wilted leaf. It’s our champion crop so far this spring and summer.
And so, what to do with all this chard? Andrew’s sister-in-law Annie (who is one of the best cooks I know) made us swiss chard gratin over the winter holidays and I haven’t prepared it any other way since. I’m not sure where she got the recipe, but it is a keeper!
Swiss Chard Gratin
- 16 large swiss chard leaves (I used 12 gigantic leaves), tough stems removed, leaves coarsely chopped
- 1 1/2 tsp. sea salt
- 2 Tbsp olive oil
- 1 clove garlic, minced (um… I used four)
- 1/4 tsp. pepper
- 1/4 cup finely shredded Gruyere cheese
- 1/4 cup freshly grated parmesan cheese (I only used a sprinkling of this because I knew I would be consuming the majority of the dish and well… 1/2 cup of cheese is a little much for one person… maybe)
In large pan, warm olive oil. Add garlic, then chard, salt, & pepper, and stir to coat chard.
Transfer to dish and sprinkle cheese on top. Broil until cheeses form a golden brown crust, about 5 minutes (watch it- mine looked like this after 4 minutes flat):
Serves 4-6. Or one.
I polished off the entire dish with a little help from Emil.