Swiss Chard in Sauce Gruyere

"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."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
55mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Seperate the stems and leaves of the chard.
  • Wash the stems and cut diagonally into 1-inch pieces.
  • Wash the leaves in 2 changes of water as they can be sandy.
  • Spin dry and coarsely chop the leaves.
  • Heat the oil in a wok or large pan.
  • Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
  • Add the leaves and cover.
  • Steam until leaves wilt, stirring occasionally.
  • If mixture is too wet, uncover and cook off excess liquid.
  • Transfer to an oven proof casserole and set aside.
  • Preheat oven to 350°F.
  • Prepare a Sauce Velouté.
  • Melt butter in a saucepan.
  • Add flour and cook, stirring for 3-4 minutes.
  • Add 1/4 cup stock, stirring to form a paste.
  • Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
  • This will prevent lumping.
  • When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
  • Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
  • Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
  • Finish in oven 20-25 minutes.

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Reviews

  1. Cherbear64
    Five stars just aren't enough for this one. I grow Swiss Chard and freeze it, my family loves to eat it in place of spinach, I am always looking for new and different ways of serving it. I found this recipe, made it and the family gave it rave reviews, This one is one that will be made again and again!
     
  2. sarahinparis
    Excellent. It's not a simple dish to prepare but it's really worth it. The dish is rich enough and delicious enough it could be the start attraction for a vegetarian meal. Was a big hit and a great way to use a not-so-obvious vegetable
     
  3. Music Heather
    Myself and my family greatly enjoyed this recipe! Although a little time consuming to make the sauce, it was well worth the time.
     
  4. AmandaInOz
    Nice creamy side dish! I halved the recipe and made exactly as stated, which came out to 4 nicely sized portions. Good combination of flavours. Yum! Thanks for posting. Made for PAC Spring 2008.
     
  5. JustJanS
    Really nice and simple thank you and quite a different way to eat silverbeet as it's known in Australia. I halved the recipe for 3 of us and think that half would have fed 6 quite easily.
     
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RECIPE SUBMITTED BY

I am 68 years old and retired. I cook every day garden. I have over 100 kinds of daylilys (3 more on order) and 50 kinds of hosta (1 more on order). Most recipes I submit I developed from scratch.
 
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