Casserole Of Swiss Chard and Gruyere

By Florence Fabricant

Total Time
1 hour
Rating
4(47)
Comments
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Ingredients

Yield:4 to 6 servings
  • 1pound swiss chard (kale may be substituted)
  • 3tablespoons extra-virgin olive oil
  • 1medium onion, chopped
  • 3cloves garlic, minced
  • ¼cup chopped scallions
  • 1cup finely chopped well-drained canned plum tomatoes
  • ½cup freshly grated Gruyere cheese
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

136 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 332 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the swiss chard, drain it and chop it fine.

  2. Step 2

    Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.

  3. Step 3

    Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.

  4. Step 4

    Preheat oven to 350 degrees.

  5. Step 5

    Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

Ratings

4 out of 5
47 user ratings
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Comments

Jeff

Excellent dish. Any strong cheese would work; I had pecorino and it was superb. You can also saute the cut-up stems with the onions as well. Served over rice and freshly made beans for a remarkable vegetarian meal.

dbrown

Excellent dish. The whole family loved it, nothing left. Did not bake a full 30 minutes didn't add the scallions.

Lesliesgiven

This is such a great Swiss chard dish! Upon discovering it, I make it all the time especially when I have lots of chard in the garden. I add the chopped chard stems to onions to sauté. I sometimes use fresh tomatoes- just turn up heat a little cook off some excess juice. I add a dash of red pepper flakes. And of course, extra cheese. Sometimes I top with pine nuts. Excellent!

Frank P

I love Swiss chard….this might be my favorite preparation. Delicious

Paul

To make ahead (gratin style) cook everything up until adding cheese. Add salt and pepper to greens. When ready to cook, turn oven to 350. Then mix 3 eggs, 2T cream and 1/2 cup 1 pct milk to 1 cup shedded gruyere. Mix this thoroughly with greens and put in buttered casserole. Top wirh some gruyere and halved cherry tomatoes and cook for 30-35 minutes.

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