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Sunday, 22 September 2013

Cheesy Swiss Chard and Onion Bake

My Swiss chard is still going strong in the garden, and I am always trying new ways to prepare this lovely leafy green. I threw this together tonight to go with this recipe.  (see my comments at the end of this post about the meat loaf recipe!) Supper was pretty darn tasty!  You could substitute any leafy green of your choice here, kale would be lovely, but would take a little longer to cook.

Cheesy Swiss Chard and Onion Bake

2 bunches Swiss chard, any colour (mine is a mixture of red and green)
1 large red onion, chopped
2 tbsp butter
½ cup cream
Salt and pepper to taste
½ cup grated Parmesan cheese

Preheat your oven to 375F

Rinse the chard and then remove the large middle stem from the chard leaves. Roughly chop the remaining greens and set aside.
In a 8-9 inch cast iron (or other oven safe ) pan, melt the butter over medium high heat. Sauté the onion until it starts to soften and brown slightly. Start adding the chard by the handful, stirring after each addition until it wilts down.(it will look like you have a TON of chard to add, but it will wilt down, really it will!)
 As soon as you have all the chard in the pan and it is all nice and wilty, add the cream, and salt and pepper to taste. Cook for approx. 5 minutes or until the cream reduces slightly. Turn off the burner, and sprinkle the cheese over top of the chard and onion mixture.
Using an oven mitt, (because the handle of your pan is probably hot!) place in the preheated oven for 20 minutes, or until the cheese is nicely melted and browned. Serve immediately!

A recipe from Real Simple, well worth trying!
The only thing I did differently to the meat loaf was to leave out the ground pork (It is hard to find a good clean source of ground pork in my area, and I am not all that fond of it anyway—I just left it out all together) I also used coconut sugar instead of brown sugar. Other than that, the recipe was exactly as written, and was very very good! The roasted cherry tomatoes become a smoky sweet topping for the meat loaf,  It does use oats, which I use sparingly and only occasionally. Although this makes this recipe not grain free,  I think cooked quinoa would be a great substitute if you wanted to keep it grain free)

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