I will never forget the aroma of the baked gratin Swiss chard cooked by my mother, which my father brought us from the countryside, a simple and genuine recipe. I didn’t love vegetables much back then, but I have to say, cooked that way, I couldn’t help but eat them with pleasure. I must admit that my mother knew just how to present them in an attractive way even though we didn’t like vegetables. If I could go back in time, I would eat so many. 🙂
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs Swiss Chard
- 1 clove Garlic
- 10 Cherry Tomatoes
- to taste Extra Virgin Olive Oil
- to taste Coarse Salt
- 1 oz Grana Padano (Grated)
- 3 Eggs
- to taste Breadcrumbs
Tools
- Cake Tin
- Oven
Preparation
Prepare the vegetables by removing any damaged leaves and tougher parts, wash them and boil them in a small amount of salted boiling water for about ten minutes.
Then place in a cake tin, with the liquid and season with garlic, a few tablespoons of olive oil, and chopped cherry tomatoes.
In a dish, beat the eggs with the cheese and then spoon over the hot Swiss chard. Also, sprinkle a little breadcrumbs and gratin for another ten minutes in the oven with the grill on.
Remove from the oven and finally serve the baked gratin Swiss chard hot and brothy in the plates.
Also accompany the baked gratin Swiss chard with some good fresh homemade bread. Our Apulian Gargano bread is perfect for soaking up the broth of the chard, and the bread basket in the center of the table soon empties.
This rather simple dish is suitable for a warm and genuine dinner.
Especially if you have issues with a sluggish intestine, it helps improve the situation.
Moreover, trying it doesn’t cost much.
Baked Gratin Swiss Chard Genuine Recipe
This recipe for baked gratin Swiss chard is however suitable and appreciated for dinner because it is a warm and light meal. Swiss chard contains minerals like calcium, phosphorus, and vitamins A, C, E, and is composed of water and fibers, which are beneficial for our body.
Their cultivation occurs not only in spring but also in autumn, so we can take advantage of it and discover the genuine recipes of the past, with ancient flavors.
Finally, some of these recipes have been rediscovered in today’s cuisine.
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