Swiss chard gratin
This simple recipe produces a tasty and healthy dish that can be served as a light meal with a salad alongside, or as a veggie contribution to a larger meal.
For best results, use youngish chard. You will need a small gratin dish and a grater. For a richer version, use more cream. The garlic is optional.
1 pound (500 g) Swiss chard
3-1/2 ounces (100 g) Gruyère, Comté or a similar cheese
1/2 cup (10 cl) crème fraîche or heavy cream
1 clove garlic
salt and freshly ground black pepper
1 tsp. olive oil
Bring a large pot of water to the boil. Add a teaspoon of sea salt or table salt.
While the water is heating, wash the chard, shake off the excess water and chop crosswise into pieces about 2 inches (5 cm) wide.
When the water boils, cook the chard for five minutes. Drain through a colander. Press down with the back of a spoon to remove as much water as possible.
Meantime, preheat the oven to gas mark 6 (350 F, 180 C).
Grate the cheese. Set aside.
Peel the garlic and finely mince half of it — you can save the rest for another use.
In a large bowl, combine the cream, minced garlic and salt to taste. Grind on some black pepper. Stir.
Add the chard and about half the grated cheese. Stir to blend.
Oil your gratin dish. Pile in the chard mixture, and sprinkle the rest of the cheese on top.
Bake for 30 minutes or until the gratin is bubbly and golden on top. Serves 2.