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.
- -A large bagful of Rainbow Chard (Equivalent of 2 bags of pre-packed spinach) washed and trimmed,
- -1 large clove of garlic finely chopped,
- -Olive oil,
- -2 eggs,
- -Double cream,
- -Salt & Pepper,
- -Feta cheese crumbled (1/2 a block),
- -Pecorino grated
- 1. 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,
- 2. Sautee the chard stalks in a generous amunt of olive oil along with the chopped garlic for 3/5 minutes until softened,
- 3. 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,
- 4. 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),
- 5. Pre-heat the oven to 180 degrees,
- 6. 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,
- 7 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,
- 8. 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.