Equipment
- 2 quart baking dish, 8" x 8" baking pan, or gratin dish
Ingredients
- 1 tablespoon olive oil
- 1 bunch Swiss or Rainbow Chard
- 1 onion (peeled and sliced)
- 1 red pepper (seeded and chopped)
- 2 garlic cloved (peeled and minced)
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (leaves chopped)
- 4-6 leaves fresh basil (sliced)
- salt
- pepper
- 4 eggs
- ¾ cup milk
- 4 oz Gruyere cheese (approximately ¾ cup)
- 3 ears cooked corn on the cob (kernels only, approximately 3 cups)
- 1 oz grated Parmesan cheese (¼ cup)
Instructions
- Preheat the oven to 375°. Oil one of these: a 2-quart baking dish, an 8” x 8” baking pan, or a gratin dish, and set aside
- Blanch the chard: Bring a large pot of water to a boil while you separate the leaves from the stem. Rinse the dirt from the leaves. When the water comes to a boil, add I teaspoon of salt to the water, and add the chard leaves. Blanch for 1 to 2 minutes, or until tender but still bright. Transfer to a bowl of ice-cold water, then drain thoroughly and squeeze out excess water. Roughly chop the chard and set aside
- Heat a skillet over a medium heat. When it’s hot, add the olive oil, then the onion and pepper. Cook, stirring occasionally, until the vegetables start to cook through. Add the garlic, and cook until fragrant, approximately 40 seconds
- Stir in the rosemary, thyme, and basil, and cook for one minute, until fragrant. Stir in the chopped chard, and sprinkle with salt and pepper. Remove from heat
- In a large bowl, beat together eggs, milk and ½ teaspoon of salt and pepper. Stir in chard mixture and Gruyère, then stir in corn and mix well. Pour into the prepared baking dish. Sprinkle Parmesan over top
- Bake 35 to 40 minutes, until cooked through. Allow to sit for at least 10 minutes before serving
Notes
- This recipe is so versatile that you can make all kinds of changes and substitutions, both seasonal and otherwise, including:
- substitute cooked ride for the corn
- instead of chard, use kale or uncooked spinach
- use another cheese of your choice (cheddar works well)
- for a heartier dish, add sliced roasted or grilled eggplant
Nutrition Facts
Corn and Chard Gratin
Amount per Serving
Calories
144
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
103
mg
34
%
Sodium
204
mg
9
%
Potassium
136
mg
4
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
9
g
18
%
Vitamin A
812
IU
16
%
Vitamin C
21
mg
25
%
Calcium
221
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.