A Houseful of Love

I grew Swiss chard in my garden this year and it has been the best decision I’ve ever made.

A cut-and-come-again salad green that grows in all seasons because it’s a biennial? A sturdy, dark leafy green that isn’t bitter? Delicious, versatile ribs and leaves? And it’s a beautiful plant?

Sounds too good to be true, but Swiss chard really does it all. Needless to say, it’s my new favorite vegetable.

Whether you decide to grow your own Swiss chard or buy it, this Swiss Chard au Gratin is a delicious, easy way to eat up a bounty. My husband (not usually a huge veggie fan) ate over half of the dish the first time I made it. You can imagine how his jaw hit the floor when I told him he had eaten half a pound of Swiss chard in one sitting! So, next time you’re trying to get your dark leafy green fix, this is the best way to do it.

It’s fancy enough to be an elevated Thanksgiving, Christmas, or Easter side dish, but tasty and easy enough for an ordinary Tuesday. I promise that you’ll love it!

Is Swiss Chard au Gratin healthy?

Yes! Did I mention that it’s a full pound of Swiss chard? Talk about getting your dark leafy greens! It packs a ton of vitamin K (over 800% of the RDA) and a good bit of vitamin A, calcium, magnesium, and phosphorus. And since that chard is bathed in a creamy, cheesy sauce, there’s plenty of fat to help your body absorb those fat-soluble vitamins A and K.

If made with parmesan cheese on top, it’s also a great low-carb alternative to potatoes au gratin. Plus, thanks to the cheese, it also has a good bit of protein! With the fiber from the greens, it’s an incredibly satisfying side.

What pairs well with Swiss Chard au Gratin?

I love to make Swiss Chard au Gratin as a side for a roast. Since it feels a bit fancy, it’s especially great to go with a Thanksgiving turkey, or a Christmas or Easter ham. However, it’s actually quite simple, so it really is just a delicious side to go with just about any dish. Keep it in mind for your next holiday meal or dinner party!

How long does this Swiss Chard au Gratin keep?

This Swiss Chard au Gratin is best enjoyed the day it’s made, but leftovers will keep for about 3 days. For best results, reheat in the oven at 400°F until heated through.

Ingredients

• 3 tbsp butter, divided
• 1 pound Swiss chard (leaves & ribs separated), chopped – I used a rainbow chard mix, but you can use whatever variety you have on hand.
• 1 yellow onion, diced
• 2 tbsp (15g) flour – all-purpose or whole wheat both work. If using fresh-milled flour, choose a low protein grain, like soft white wheat or rye.
• 1/4 tsp nutmeg
• 1/4 tsp cayenne – reduce to 1/8 tsp if sensitive to spice
• 1/4 tsp white pepper – reduce to 1/8 tsp if sensitive to spice
• 1 tsp salt
• 1.5 cups whole milk – 2% or skim milk will also work, but may be less creamy
• 1 cup shredded cheddar – I prefer extra sharp, but a milder cheddar will work too
• 1/2 cup parmesan cheese or breadcrumbs – I like the parmesan for the extra protein and lower carbs, but it’s delicious with normal breadcrumbs or panko if that’s your preference.

Directions

Step 1: Preheat oven to 400°F. If using separate dishes for the stovetop cooking and baking steps, be sure to grease the oven-safe dish. Note: A 2.5-quart enameled Dutch oven is great for this recipe because it goes straight from the stove to the oven, reducing the number of dished you need to do.

Step 2: Melt 1 tbsp butter in a medium-sized pot over medium heat. Working in batches, cook the Swiss chard leaves until soft and wilted. Set in colander and squeeze out as much extra liquid as possible (using a paper towel really helps here).

Step 3: While the Swiss chard cooks, warm the milk in the microwave (just a minute or two is fine).

Step 4: Melt 2 tbsp butter in the pot over medium heat, then add the onion and chard ribs until soft and translucent, about 5 minutes.

Step 5: Sprinkle the flour, nutmeg, cayenne, white pepper, and salt over the onion. Cook for 2 minutes, being careful not to let it burn.

Step 6: Stir in the milk and continue to stir until it thickens significantly (it should coat the back of the spoon). Make sure to thoroughly scrape off any flour stuck to the bottom of the pan, then turn off the heat.

Step 7: Stir in the squeezed-out wilted Swiss chard leaves, then stir in the cheese until fully melted and fully mixed into the sauce.

Step 8: Top with breadcrumbs or parmesan. Bake uncovered 25-30 minutes.

Step 9: Allow to rest 5 minutes, then serve and enjoy!

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Nutrition Facts

Amount Per Serving
Calories: 217 kcal
Fat: 15g
Total Carbohydrates: 10g
Fiber: 2g
Protein: 11g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.