Gratinated Swiss chard with Parmesan is a simple and genuine recipe, perfect for enhancing the flavor of this often underestimated vegetable.
A tasty and very versatile side dish. You can use both the leaves and the stems of the chard, avoiding waste and valuing every part of the vegetable.
In this oven-baked chard recipe, the green leaves are first blanched and then baked with a delicious Parmesan crust that becomes golden and irresistible during cooking.
If you prefer a lighter version, you can prepare the chard in an air fryer, achieving the same crispy effect but faster.
This gratinated chard is ideal for accompanying meat or fish dishes, or pairing it with a good poached egg.
Discover how to cook chard in the oven or in an air fryer in just a few steps and transform a simple ingredient into a side dish with a rich and appetizing flavor.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Gratinated Swiss Chard with Parmesan
- 28 oz Swiss chard
- 1.4 oz grated Parmesan
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Pot
- 1 Colander
- 1 Baking Dish
Steps for Gratinated Swiss Chard with Parmesan
To prepare the delicious gratinated Swiss chard with Parmesan, remove any damaged parts of the leaves. If they have large stems, detach them from the leaves.
Wash thoroughly under running water, shaking each leaf to remove dirt and sand.
Leave the leaves whole and bring a large pot of salted water to a boil.
First immerse the stems: if they are thick, blanch the stems for 2–3 minutes before adding the leaves. Then add the leaves and blanch for a total of 3–5 minutes. Otherwise, if the stems are small, blanch everything together for 3-5 minutes.
Once cooked, drain well with a colander and let it rest for a few minutes so that all the excess water comes out.
Grease a baking dish with a drizzle of oil and arrange the chard.
Cover them with grated Parmesan and drizzle with a bit of oil on top (helps the Parmesan to brown). Bake in a static oven at 392°F for 10-12 minutes or until the Parmesan melts.
Cook the chard in an air fryer at 356°F for 8-10 minutes.
Check after 8 minutes; the time varies based on the quantity and power of the appliance. In the last minute, you can slightly increase the temperature for a more intense gratin.
If desired, you can add a sprinkle of pepper.
Serve hot and enjoy!
Storage
Store the gratinated Swiss chard with Parmesan in the fridge, in an airtight container, for up to 3 days.
To reheat: in the oven at 338–356°F for 6–8 minutes. In an air fryer: 4–6 minutes at 320–338°F. Avoid the microwave if you want to maintain the crispy gratin.
You can freeze it. Let it cool, portion it, and place it in airtight containers.
They will keep for about 2 months.
You can also freeze them raw, after blanching and drying, before gratinating: in this case, season and add the Parmesan only at the time of cooking.
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FAQ (Questions and Answers)
What can I add to enrich them?
You can enrich them with béchamel or cheeses like ricotta and mozzarella.
