Swiss Chard al Forno


Preparation info

  • Serves


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Although it’s chock-full of vitamins and minerals, chard’s main virtue is its extraordinary flavor, which, alas, is practically impossible to describe. Bolder than spinach, yet deeper, sturdier, earthier, and more pure? Versatile too, and a boon to soups, among many other dishes. Chard could almost be considered two vegetables, as the lush leafy greens must be prepared one way and the firm stalks quite another. Here I combine both leaves and stalks in a gratin bound with a light béchamel and a generous sprinkling of Parmesan or Pecorino cheese. Baked until beautifully browned and crisp, it is rather like a lasagna without pasta.