Оценка 5,0 (16) · 50 мин Mix the cream with the mustard, then toss through the chard with most of the gruyère. Grease a medium gratin dish, spread the chard mix over, then scatter with ...

Оценка 4,6 (10) 6 июн. 2013 г. · Ingredients · 1 pound chard, stems and leaves · Salt · Butter, for the baking dish · 1 tablespoon whole grain mustard · 1 3/4 cups heavy cream · A ...

40 мин This Swiss chard gratin is rich, creamy and earthy. The vegetables are topped with a flavorful mix of breadcrumbs, Romano cheese and herbs.

Оценка 5,0 (12) · 1 ч 10 мин 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.

45 мин Swiss Chard Gratin · 2 bunches Swiss chard leaves, chopped (about 8 cups packed) · 1 tablespoon extra-virgin olive oil · 1 tablespoon unsalted butter, plus more ...

Оценка 4,0 (11) · 55 мин Nutrition · 400g Swiss chard · 3 star anise · 200g golden caster sugar · 300g white wine vinegar · 1 tbsp coriander seeds · 1 tbsp white pepper · 1 tbsp fennel seeds ...

Оценка 4,0 (275) · 1 ч 45 мин Drain well and add to chopped chard leaves. Step 2. In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer.

Vibrant chard stems and tender greens are layered with a velvety bechamel sauce, nutty Gruyere, and Parmigiano-Reggiano for a rich and indulgent side dish.

Arrange the Swiss chard ribs in the buttered gratin dish and pour the cream sauce over them. Be sure that all the pieces are coated with the sauce.

45 мин Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese.