Comments on: Gratin of Swiss Chard http://www.cheapcooking.com/blog/2006/08/gratin-of-swiss-chard.html Easy and cheap family recipes. Learn how to cook on a budget. Wed, 10 Mar 2010 18:41:46 -0700 http://wordpress.org/?v=2.9.1 hourly 1 By: grumpy gekko http://www.cheapcooking.com/blog/2006/08/gratin-of-swiss-chard.html/comment-page-1#comment-395 grumpy gekko Thu, 19 Oct 2006 14:21:00 +0000 http://cheapcooking2.wordpress.com/2006/08/15/gratin-of-swiss-chard/#comment-395 I've managed to get a decent crop of red chard this year but haven't cooked much with it. Can you substitute the chard stalks in recipies that call for rhubarb? I'm mainly debating to do strawberry/rhubarb pie but don't wanna attempt it if it ain't possible.<br/><br/>Any ideas anyone? I’ve managed to get a decent crop of red chard this year but haven’t cooked much with it. Can you substitute the chard stalks in recipies that call for rhubarb? I’m mainly debating to do strawberry/rhubarb pie but don’t wanna attempt it if it ain’t possible.

Any ideas anyone?

]]> By: Alanna http://www.cheapcooking.com/blog/2006/08/gratin-of-swiss-chard.html/comment-page-1#comment-394 Alanna Wed, 16 Aug 2006 13:05:00 +0000 http://cheapcooking2.wordpress.com/2006/08/15/gratin-of-swiss-chard/#comment-394 Whoa -- BOTH recipes sound great. The chard's just gorgeous now. There's even a few pretty volunteers coming up in my flower garden from last year when it was planted for looks not eating! Whoa — BOTH recipes sound great. The chard’s just gorgeous now. There’s even a few pretty volunteers coming up in my flower garden from last year when it was planted for looks not eating!

]]> By: Eileen http://www.cheapcooking.com/blog/2006/08/gratin-of-swiss-chard.html/comment-page-1#comment-393 Eileen Tue, 15 Aug 2006 17:15:00 +0000 http://cheapcooking2.wordpress.com/2006/08/15/gratin-of-swiss-chard/#comment-393 That sounds good - I'm definately going to try it! We have also be innundated with chard - I've been making this yummy Chard Tart:<br/><br/>Crust: <br/>1 3/4 c all purpose flour<br/>3/4 tsp salt<br/>1/3 c cold milk<br/>1/2 c olive oil<br/><br/>Heat oven to 425F. Mix ingredients. Dough will be sticky and crumbly - press into tart pan (removable bottom) with wax paper or plastic wrap. Bake crust for 10 - 15 mins until just turning brown at edges.<br/><br/>Meanwhile mix up filling.<br/>Ingredients:<br/>~15 chard leaves (depending on how much chard you like)<br/>1 small onion chopped<br/>2 cloves garlic diced<br/>1 tbsp olive oil<br/>salt, ground pepper, basil, cayenne - all to taste<br/>1/3 c heavy cream<br/>4 eggs lightly beaten<br/>1 cup grated parmesean (or other) cheese<br/><br/>Heat olive oil in large skillet. Add onion and cook until tender, 10 mins. Add garlic and cook 2 mins. Add chard and cook until tender 5-10 mins. Add salt, pepper, cayenne, and basil to taste.<br/>In another bowl mix eggs, cream, and grated cheese. Add chard mixture. Mix well.<br/>Spoon or slowly pour into baked crust filling evenly. Lower oven to 375F. Bake for 25-30 mins. Let cool as long as you can stand to wait.<br/>It's very good! That sounds good – I’m definately going to try it! We have also be innundated with chard – I’ve been making this yummy Chard Tart:

Crust:
1 3/4 c all purpose flour
3/4 tsp salt
1/3 c cold milk
1/2 c olive oil

Heat oven to 425F. Mix ingredients. Dough will be sticky and crumbly – press into tart pan (removable bottom) with wax paper or plastic wrap. Bake crust for 10 – 15 mins until just turning brown at edges.

Meanwhile mix up filling.
Ingredients:
~15 chard leaves (depending on how much chard you like)
1 small onion chopped
2 cloves garlic diced
1 tbsp olive oil
salt, ground pepper, basil, cayenne – all to taste
1/3 c heavy cream
4 eggs lightly beaten
1 cup grated parmesean (or other) cheese

Heat olive oil in large skillet. Add onion and cook until tender, 10 mins. Add garlic and cook 2 mins. Add chard and cook until tender 5-10 mins. Add salt, pepper, cayenne, and basil to taste.
In another bowl mix eggs, cream, and grated cheese. Add chard mixture. Mix well.
Spoon or slowly pour into baked crust filling evenly. Lower oven to 375F. Bake for 25-30 mins. Let cool as long as you can stand to wait.
It’s very good!

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