Wednesday, July 17, 2013

{Field-to-Table} Swiss Chard Gratin

Swiss Chard Leaf
Swiss chard is a wonderful vegetable, that is more versatile than you may think. Young, tender leaves are used in mixed salad greens, mature leaves are cooked. You may substitute chard in any recipe that calls for spinach. In the garden it grows beautifully and abundantly, and provides all season, even through a light frost.
A bunch of Fordhook Giant heirloom swiss chard.
One of our favorite ways to use this fresh veggie is by making a chard gratin with the leaves. 

Here's some pics of our latest gratin. Follow this LINK to get the full recipe.

Removing the stems (midrib).
Homemade bread crumbs (large-sized, more like croutons)
and parboiling chard. 
Chard being parboiled. It will turn a bright green.

Gratin, ready to eat!

Swiss chard gratin, garlicy chicken (made with fresh parsley), and fresh beans cooked in a foil pack on the grill (along side the chicken) seasoned with fresh dill. Yum!

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