1/1 Photo of Swiss Chard in Sauce Gruyere
It's loose again's Note:
The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting.
My Private Note
Units: US | Metric
- 1Seperate the stems and leaves of the chard.
- 2Wash the stems and cut diagonally into 1-inch pieces.
- 3Wash the leaves in 2 changes of water as they can be sandy.
- 4Spin dry and coarsely chop the leaves.
- 5Heat the oil in a wok or large pan.
- 6Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
- 7Add the leaves and cover.
- 8Steam until leaves wilt, stirring occasionally.
- 9If mixture is too wet, uncover and cook off excess liquid.
- 10Transfer to an oven proof casserole and set aside.
- 11Preheat oven to 350°F.
- 12Prepare a Sauce Velouté.
- 13Melt butter in a saucepan.
- 14Add flour and cook, stirring for 3-4 minutes.
- 15Add 1/4 cup stock, stirring to form a paste.
- 16Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
- 17This will prevent lumping.
- 18When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
- 19Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
- 20Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
- 21Finish in oven 20-25 minutes.
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Nutritional Facts for Swiss Chard in Sauce Gruyere
Serving Size: 1 (187 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 196.3
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 6.7 g
- Cholesterol 33.6 mg
- Sodium 403.3 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 1.6 g
- Sugars 2.1 g
- Protein 9.6 g
The following items or measurements are not included:
Old Bay Seasoning