By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(128)
- Notes
- Read community notes
The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers’ market stalls. The two look beautiful side by side in the market and on the plate.
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Ingredients
Yield:Serves 6
- 1generous bunch Swiss chard or 2 smaller bunches (about 1½ pounds)
- 3tablespoons olive oil
- 1medium onion, chopped
- 1red bell pepper, diced
- 2plump garlic cloves, minced or pressed
- Salt and freshly ground pepper
- 3large eggs
- ½cup low-fat milk
- 3ounces Gruyère cheese, grated (¾ cup)
- ½cup Arborio rice, cooked
- 1teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 2tablespoons fresh or dry breadcrumbs
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
279 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 13 grams protein; 560 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
Step
1
Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
Step
2
Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
Step
3
Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and ½ teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
Step
4
Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
Step
5
Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.
Ratings
4
out of 5
128
user ratings
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Cooking Notes
Debbie
I made this as written 2 weeks ago. Husband, who claims not to like chard, found it "only so-so." I made it again tonight, told husband I'd substituted kale* for the chard. He pronounced it wonderful, ate 2 servings, claimed leftovers for tomorrow's lunch. * nope, still chard.
Laurie
Similar to another comment, I thought I had Arborio rice but it turned out I had orzo. Used it and it was fine.This turned out well, but I found it too be way more prep time than would be implied in the recipe. I'm not sure the final result was worth the prep time and labor!
Elaine
Great dish and very flexible. I added more red pepper, used brown rice instead of Arborio, and added a little more gruyere cheese.
Meredith
Gorgeous dish - great for breakfast, lunch or dinner :) Prep time is much longer so give yourself some time and enjoy!
Erin
Is this 1/2 c rice, cooked or 1/2 c of cooked rice?
Kathleen Blomgren
I loved the texture, the mouth feel of this Gratin. Along with the layers of flavor. Personally I found this to be absolutely delicious. I served this with a very delicious salad and a glass of wine. PERFECTION! My husband so enjoyed this Gratin. The combination of the ingredients, like red bell pepper, the Gruyère, Swiss Chard. Great combination. I’ll be making this again.
Paula
Great way to use chard. Delicious as written.
Debbie
I made this as written 2 weeks ago. Husband, who claims not to like chard, found it "only so-so." I made it again tonight, told husband I'd substituted kale* for the chard. He pronounced it wonderful, ate 2 servings, claimed leftovers for tomorrow's lunch. * nope, still chard.
SusanK
Delicious! Used Carnaroli rice and finely grated Gruyere. Sauteed the softer chard stems as instructed, which added a nice textural element. Will dice the red pepper more finely next time. Used olive oil in the bread crumbs, but might use butter if preparing for company. One issue: the chard overpowered the Gruyere, which seemed a bit wasteful, considering its price. May try Fontina or Cheddar next time ... and there will be a next time. Thank you.
Susan
Great recipe. I assume that the rice is 1/2c cooked arborio. This makes a great vegetarian dinner.
nycreb
You really taste the raw eggs step?
Elaine
Great dish and very flexible. I added more red pepper, used brown rice instead of Arborio, and added a little more gruyere cheese.
Ava
I wanted to streamline this a bit. I blanched chard in the microwave with a bit of water. I added some extra milk and added the Arborio rice in raw and well mixed into the gratin. This made me nervous but, it worked out.
Lori
VEry Good, Made For Heidi
Shaun
Delicious!! More prep time, I think. And definitely more cook time, but so good! I made a vegan/gluten free version with vegan shredded parm and gluten free white bread and it worked beautifully.
Meredith
Gorgeous dish - great for breakfast, lunch or dinner :) Prep time is much longer so give yourself some time and enjoy!
Laurie
Similar to another comment, I thought I had Arborio rice but it turned out I had orzo. Used it and it was fine.This turned out well, but I found it too be way more prep time than would be implied in the recipe. I'm not sure the final result was worth the prep time and labor!
Patricia
This was wonderful.I made one substitution because I didn't have any Arborio rice.I used couscous instead.I got a beautiful bunch of Swiss chard in my box this week so I'm making this again as a side for Thanksgiving tomorrow but I'm planning on using Arborio this time.
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