We have a local farm box that comes to our house and swiss chard has been in it a good bit. We love the stuff, but we're running out of ideas. Food.com to the rescue! I did adjust it a bit to cut some of the calories. I don't cook very often, but decided to tackle this one on my own. It turned out GREAT. There was none left, the kids and husband slurped it up. I was told it was a keeper - and they want to try it with other veggies. Hey, that's a win!
Yum! Made with home grown chard and you know it's good when there aren't any leftovers! Couldn't find the nutmeg, subbed a bit of Old Bay and reduced the oregano. Thanks for a great recipe.
Only made half a recipe and used fontina cheese. Loved it. Will have it a lot while the chard is growing.
being a transplanted chicagoan with my own collection of recipes from the food section of the tribune, i was happy to try this one out. i get lots of chard from my daughter's school garden and i am glad to have another recipe to use it in. it was easy and tasty! i substituted oil for the casserole dish instead of butter, but otherwise, the herbs and cheesy sauce complemented the chard very well. i will even buy chard at the market to make this recipe! thanks hey jude for passing it on.
This was sooo good! Quite possibly my new favorite veggie side dish. Everything about it was perfect! Thanks so much!! I will be making this over and over again!!
This was a great way to use swiss chard which I've just discovered in the last few months. It needed a little something else for us to make it a 5 star, but was very good. I used the cup or so that was leftover and mixed it with 1/2 cup marinara sauce and some whole wheat penne pasta for a nice 2nd meal side. Thanks for sharing.
Excellent! I belong to a local farmer's coop in my area and this was my first time cooking swiss chard. Very good. I'm sure I will make this again.
First time for my husband to eat swiss chard this was great. He could not believe how good it was. The cheese did the trick I used just plain old cheddar I had in the refrigertor.
Fabulous dish! Yum. It went perfectly with steak and baked potatoes. I used one bunch of swiss chard and would've had enough sauce for two. I didn't have fresh breadcrumbs so I used dried Italian-style instead. Also, I used fresh rosemary instead of oregano. I treated it like the bay leaf-- let it steep as the sauce thickened and then removed the rosemary sprig. Thanks so much for posting this-- we'll surely have it again!
Gruyere is too good for a casserole so we used grated swiss. It was EXCELLENT!!!