stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
stripe stripe stripe
Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
stripe
recipe menu by Dish by Season Storage Tips Farm Notes Search
stripe
stripe

Community Supported Recipe Box

Swiss Chard Gratin

for gratin

  • 2 tablespoons butter, softened
  • 2 tablespoons fresh breadcrumbs
  • 1/4 cup fresh breadcrumb
  • 1 lb swiss chard, any color
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • fresh ground pepper, to taste

for sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups low-fat milk
  • 1/3 teaspoon salt
  • 1 bay leaf
  • 1/8 teaspoon nutmeg
  • 2 tablespoons finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh thyme
  • 1 cup crumbled feta cheese

procedure

printable recipe
dish: side
season: spring, summer

Heat oven to 400°. Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.

Wash chard in cold water. Drain briefly, then cut off the chard stems and separate them from leaves. Slice stems and leaves into 1 1/2-inch pieces.

Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot, garlic, and stems of the chard; cook, stirring constantly, until softened but not browned, about 3-5 minutes. Add the chard, sprinkle with salt, cover tightly and steam until the chard has wilted to half its original volume, about 5 minutes.

Uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes. Season with pepper and set aside.

Sauce

Melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, and thyme; remove from heat and discard bay leaf.

Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and the cheese; bake until golden and bubbly, 35 minutes.

adapted from RecipeZaar, originally from the Chicago Tribune


content
stripe
stripe
stripe
stripe
recommend this page to a friend to the TOP
credits
leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


credits
   find Boistfort Valley Farm on:
find Boistfort Valley Farm on facebook
   looking for something?
try the site map   or search:

only search BoistfortValleyFarm.com
Sienna Moonfire Designs: website creation and maintenance send website feedback to the Boistfort Valley Farm webster
website by Sienna M Potts: Siennese.com
based on a visual design by Heidi Peroni
last updated 17 May 2016 :: 10 am Caspar (Pacific) time
this site generated with 100% recycled electrons!
website copy and photographs copyright © 2003-2017 Mike Peroni
website design copyright © 2003-2017 Sienna M Potts
all rights reserved, thank you