CSA vegetables Week #3
More lettuces, peas (which are really like candy...great for snacking), green onions, and this time Swiss Chard.
oh, and we must have been one of the lucky ones, because we had a beautiful zucchini in the bag!

Swiss Chard recipe courtesy of my cookbook The Silver Spoon (see homepage). This turned out very very good. Excellent taste, probably a little too much sauce, and cooked have used some more chard, but well worth it.

Swiss Chard au Gratin:
butter for greasing
2 1/4 lbs Swiss Chard
1 quantity Bechamel Sauce (I won't publish the recipe here, but feel free to email me if needed at bob@smallkitchencooking.com )
1 cup Parmesan cheese, freshly grated.


Preheat the oven to 350f
Grease an ovenproof dish with butter. Separate the chard leaves from the stems using kitchen scissors or a sharp knife (set the leaves aside to make soup (hopefully another recipe for that soon)), Cook the stems in lightly salted boiling water for 10-15 minutes until tender, then drain well and cut into small pieces. Make alternate layers of Swiss chard stems, bechamel sauce, and Parmesan, ending with a layer of Parmesan. Bake for about 15 minutes.
Serves 4

Notes on this:
I probably overcooked the chard a little bit, and used too much bechamel. Having never cooked Swiss chard, or made a bechamel, it came out fantastic!