Swiss Chard Gratin Recipe
Swiss Chard Gratin
Serves 6 to 8
This is a creamy and satisfying side dish which also happens to be naturally plant-based. There’s a hint of sweetness from the rich coconut and a delightful texture from the toasted breadcrumbs. Use rainbow chard for its pretty colors.
- 2 bunches Swiss chard, stems and leaves separated
- 1 cup panko (Japanese breadcrumbs)
- 1/4 cup plant-based butter (See Cook’s Tip)
- 2 shallots, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 (14 ounce) can coconut cream
- 1/4 cup nutritional yeast
- Preheat oven to 400°F. Bring a medium pot of salted water to boil. Fill a large bowl with ice water and set aside.
- Blanch chard leaves by cooking in boiling water 30 seconds. Remove and immediately shock in ice water. Once cool, drain and squeeze dry. Rough chop and set aside. Slice chard stems into 1/4-inch pieces.
- Place breadcrumbs in a small bowl and set aside. Melt plant butter in cast iron skillet over medium heat. Spoon half the melted butter over breadcrumbs. Mix well.
- To remaining butter in pan, add chard stems, shallots, garlic, salt, and pepper. Cook on medium heat until soft, stirring occasionally, 10 to 12 minutes.
- Pour in coconut cream and stir. Bring to simmer. Add chopped greens and nutritional yeast. Mix to combine.
- Top with buttered breadcrumbs and transfer to oven. Bake until hot, bubbly, and golden, about 30 to 35 minutes.
- Cook’s Tip:
- Not all plant-based butters are created equal. Quality will affect taste, so select something that you like. We recommend Miyoko’s Plant Milk Butter.
Nutrition:Amount Per Serving (based on 8 servings)
Calories: 300 undefined
Fat: 13 g
Saturated Fat: 12 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 540 mg
Carbohydrates: 42 g
Fiber: 3 g
Sugar: 28 g
Added Sugars: 1 g
Protein: 6 g
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