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Chard and Sweet Corn Gratin

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This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.

Ingredients

  • Extra-virgin olive oil
  • 1generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed
  • Salt
  • 2large garlic cloves, minced
  • 1teaspoon chopped fresh rosemary
  • 1teaspoon fresh thyme leaves
  • Black pepper
  • 3eggs
  • ½cup milk
  • 2 to 3ounces Gruyère, grated (1/2 to 3/4 cup), to taste
  • Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
  • 1ounce Parmesan, grated (1/4 cup)
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)


        445 calories; 31 grams fat; 16 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 28 grams protein; 172 milligrams cholesterol; 634 milligrams sodium

    Note:

    The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation

  1. Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
  2. Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
  3. Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
  4. In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
  5. Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

Tip

  • Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
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