This recipe came about from the need to use up the biggest sack of Rainbow Chard I have ever seen. The never ending bag. No matter I how much I used , it just kept expanding and doubling up while I wasn’t looking, I’m sure of it. That’s what happens with allotments. Gluts. So, I made myself get through it but, what a challenge, I can tell you.
I have mainly sauteed the chard with garlic but I suddenly got the urge to use up the whole lot and then there was no stopping my chard recipe making roll. I made two extremely tasty tarts/quiches. Again sauteeing chard with garlic then adding it to some blind baked pastry shells and topping with Feta, Pecorino and egg & cream mixture, It makes for a truly delicious, iron fortified meal.
But then I noticed a recipe on LOTTIE & DOOF. Plus I had some egg & cream mixture left over so that is how my chard gratin took shape………..
I am sending this over to Ren’s SIMPLE AND IN SEASON as my chard is still going strong on the allotment, hence it’s still in growing season where I live 🙂
This recipe must be one of the simplest yet most heavenly of tasting dishes I have made in a long time, almost like a soufflé without the effort.
Rainbow Chard Gratin
- 1 bag Rainbow Chard
- 1 Large clove of garlic finely chopped
- Olive oil
- 2 Eggs
- Double cream same volume measured outing a jug as the eggs
- Salt & Pepper
- 1/2 block Feta cheese crumbled
- 1/4 block Pecorino grated for topping and filling
Remove the stalks form the chard and chop the leaves and the stalks separately. Leaves chopped into chunky slices and stalks chopped into small pieces,
Sauté the chard stalks in a generous amunt of olive oil along with the chopped garlic for 3/5 minutes until softened,
Add in the chard leaves and season well then put on a lid and steam the chard adding in a splash of hot water to help the leaves to steam,
Combine 2 or 3 eggs with the same volume of cream (whisk eggs in a jug and add in the same volume of double cream & seasoning),
Pre-heat the oven to 180 degrees,
Tip the chard into a small ovenproof dish then top with the Feta, some Pecorino and pour over the cream and egg mix before topping off with more grated Pecorino,
Place the gratin into a bain marie (a deep roasting tray filled to half way with boiling water) and bake in the oven for 30 minutes,
Remove from the one and let cool for 5 minutes before serving.
This dish is deceptively rich so serve with a green salad or a tomato salad.
Adapted from Lottie & Doof