Swiss Chard au Gratin

Health score
37%
Swiss Chard au Gratin
45 min.
8
478kcal

Suggestions

Swiss chard au gratin is a delicious and hearty side dish that's perfect for a cozy winter meal. This recipe takes the classic gratin to the next level with the addition of Swiss chard, a nutrient-rich leafy green that adds a beautiful pop of color and a slightly earthy flavor. The chard is first blanched to soften it, then layered with a creamy bΓ©chamel sauce and shredded Parmesan cheese. Baked until bubbly and golden, this gratin is comfort food at its finest. With its combination of flavors and textures, this dish is sure to be a crowd-pleaser. It's a great way to get your daily dose of veggies, and the addition of roasted garlic gives it a subtle sweetness that pairs perfectly with the nutty Parmesan. Whether you're serving it alongside a holiday roast or as a standalone vegetarian main course, this Swiss chard au gratin is sure to impress.

Ingredients

  • servings pepper black freshly ground
  • stick butter 
  • 4.5 pounds swiss chard (6 to 8 large bundles)
  • 0.5 cup flour 
  • servings nutmeg 
  • cups parmesan shredded
  •  roasted garlic 
  • servings salt 
  • cups milk whole

Equipment

  • oven
  • whisk
  • pot
  • kitchen towels
  • colander

Directions

  1. Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
  2. Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water.
  3. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
  4. Meanwhile, heat the butter over medium heat.
  5. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
  6. 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.
  7. Bake until bubbly and brown, 20 to 30.

Nutrition Facts

Calories478kcal
Protein23.25%
Fat55.97%
Carbs20.78%

Properties

Glycemic Index
44.25
Glycemic Load
9.69
Inflammation Score
-10
Nutrition Score
39.602173805237%

Flavonoids

Catechin
3.83mg
Kaempferol
14.8mg
Myricetin
7.92mg
Quercetin
5.63mg

Nutrients percent of daily need

Calories:477.56kcal
23.88%
Fat:30.57g
47.03%
Saturated Fat:18.91g
118.2%
Carbohydrates:25.54g
8.51%
Net Carbohydrates:20.79g
7.56%
Sugar:11.15g
12.39%
Cholesterol:82.67mg
27.56%
Sodium:1687.65mg
73.38%
Alcohol:0g
100%
Protein:28.57g
57.14%
Vitamin K:2120.21Β΅g
2019.24%
Vitamin A:16597.9IU
331.96%
Vitamin C:76.84mg
93.14%
Calcium:919.86mg
91.99%
Phosphorus:635.78mg
63.58%
Magnesium:252.99mg
63.25%
Manganese:1.09mg
54.35%
Vitamin B2:0.65mg
38.33%
Potassium:1264.88mg
36.14%
Vitamin E:5.34mg
35.62%
Iron:5.45mg
30.29%
Selenium:19.38Β΅g
27.68%
Copper:0.51mg
25.49%
Vitamin B12:1.45Β΅g
24.13%
Vitamin B6:0.41mg
20.39%
Zinc:3.04mg
20.26%
Fiber:4.75g
19%
Vitamin B1:0.28mg
18.5%
Folate:55.5Β΅g
13.88%
Vitamin B5:1.29mg
12.9%
Vitamin D:1.93Β΅g
12.85%
Vitamin B3:1.82mg
9.08%