This long, leafy green vegetable is often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard is considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet. Chard has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking.
This vegetable has become a favorite of mine.
I hadn`t cooked with chard (Mangold/Krautstiel) before moving to Switzerland and it was my mother in-law who first introduced me to it by telling me how much my husband loved her chard gratin (she does make a good one). This recipe is my own though and I hope you enjoy it!
This serves 4.
What you need:
* 4 stalks of chard
* 6 medium potatoes
* 2 chicken filets
* 1 red onion
* 2 cloves of garlic
* 1 egg
* 2 dl cream
* 2 dl white wine (can be replaced with water, but for the aroma I recommend wine.)
* 1 dl water
* 2 cube vegetable broth
* Grated cheese (choose your favorite – I tend to use what I have in the fridge which is often Gryer or Mozzarella)
What you do:
Peel and cut the potatoes in cubes. Cook the potatoes in vegetable broth in half of the normal time.
Place in a casserole dish with sliced red onions.
Quickly fry the chicken, cut into smaller pieces and add to the casserole dish.
Cut the chard in strips and have in a preheated (medium heat) pan with white wine, water, 1 cube of broth and 1 crushed garlic.
Let the chard simmer till it`s a little soft and half of the fluid is gone.
While it simmers mix the egg and cream in a bowl. Add salt and pepper to this mix and pour it over the potatoes in the casserole dish.
Add the chard with the fluid to the dish and mix everything together before covering with grated cheese.
Place in preheated oven on 225 ° C and let the cheese get golden and crisp.