Categories
Swiss Chard Stem Gratin
Source: From Recipes from America's Small Farms by Joanne Lamb Hayes and Lori Stein. (Entered by Eric Wagoner)Most green leafy vegetable stems are just as delicious as the leaves and can be included in any dish you are making. Depending on the recipe, you may have to give the stems a few minutes head start in boiling water. Or, you can just save them up for variations on this unusual recipe.
Serves: Serves 4
Vegetarian!
Ingredients
Swiss chard stems from two large bunches, cut into 2 inch pieces (about 3 cups)
View Available Products
3
shallots, sliced
2
garlic cloves, finely chopped
1/4 cups
olive oil
salt and freshly milled black pepper
1/8 teaspoon
ground nutmeg
1/3 cup
dried bread crumbs
Step by Step Instructions
- Preheat the oven to 375 degrees F. Butter a small casserole. In a large skillet, saute the Swiss chard stems, shallots, and garlic in the oil over medium-high heat for about two minutes. Add salt and pepper to taste and the nutmeg; cook until the vegetables are tender, about another 4 minutes.
- Transfer the vegetables to the buttered casserole. Drizzle with the cream. Combine the bread crumbs and cheese and sprinkle over the top. Bake for about 15 minutes, or until the crumb mixture begins to brown. Serve immediately.
Comments
Comments added by fellow market members.