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Chard Stem Gratin
Nb persons: 2
Yield:
Preparation time:
Total time:
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| - Center ribs cut from 1 bunch swiss chard, cut into 1/2 – 1 inch chunks - 3 strips all-natural / organic / homemade bacon cut into 1/2 inch strips * | |
| 3 large | garlic cloves, minced |
| 1 small | handful parsley, chopped |
| 1 | tomato, seeded and chopped, (note: during the winter and spring months when tomatoes are not in season, I find that using high quality canned tomatoes is a tastier and more economical option that using conventionally raised supermarket tomatoes) |
| 1.5 T | heavy cream or leftover Bechamel sauce, (substitute milk with a little melted butter if you don’t have cream on hand) |
- a generous grating of gruyere or parmesan cheese (any hard salty cheese would work here)
Preheat oven to 450 degrees.
Bring a pot of water to a rolling boil, add chard, and blanch for 6-7 minutes. Drain, and place in a small baking dish.
Heat a frying pan over medium-high heat. Add bacon and cook until crisp. Remove with a slotted spoon and add to baking dish. Remove all but about 1/2 – 1T of the rendered fat. Add garlic and saute for about a minute. Add to baking dish. Mix parsley and tomato into baking dish, drizzle with cream, and top with grated cheese. Bake for approximately 13-15 minutes, until cream is bubbly and cheese is starting to brown. Enjoy!
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