Tuesday, June 18, 2013

Rainbow Chard Gratin

This delicious preparation of chard is from Barbara Horn, in Lawrenceville's Alumni & Development office.  Many thanks to her for sharing!

serves 2

1 bunch chard, ribs removed and leaves coarsely chopped
1 onion, finely chopped
2 Tablespoons olive oil
salt and freshly ground pepper to taste 
1/2 cup grated Gruyere cheese

Preheat broiler.  Heat olive oil in a heavy skillet until shimmery.  Add onion and saut√© until translucent.  Add chard leaves and cook, stirring often, until leaves are wilted.  Season to taste with salt and pepper.  Transfer mixture to a shallow baking dish or pie plate, top with Gruyere, and broil until cheese is melted and bubbly.  Serve immediately.

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