Swiss Chard Gratin Recipe - Cooking Index
Swiss Chard Gratin Recipe - Cooking Index
Swiss chard leaves and stems are often cooked as two different vegetables: the leaves like spinach and the stems like celery. However, if the chard is young and the stems are soft and narrow, leaves and stems can be cooked together.
Type: Vegetables| 2 lbs | 908g / 32oz | Swiss chard - washed, |
| And cut into 2" pieces | ||
| 1/4 cup | 27g / 1oz | Atkins Bake Mix |
| 1/2 cup | 118ml | Heavy cream - mixed with |
| 1/2 cup | 118ml | Water |
| 1/4 cup | 59ml | Sour cream |
| 3 | Eggs | |
| 2 tablespoons | 30ml | Mixed chopped fresh herbs |
| = (parsley, cilantro, chives, | ||
| Tarragon, dill, etc.) | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Heat oven to 375 degrees. Butter a shallow casserole or gratin dish. Cook chard in lightly salted boiling water 5 minutes; drain and squeeze dry. (May be prepared up to 1 day ahead). Spread in prepared dish in an even layer.
Whisk together bake mix, cream and water mixture, sour cream, eggs, herbs, salt and pepper. Pour mixture over chard.
Bake 45 minutes, until set and lightly browned.
This recipe yields 6 servings.
Carbohydrates: 7 grams
Net Carbs: 4 grams
Fiber: 3 grams
Protein: 9 grams
Fat: 11.5 grams
Calories: 161
Source:
Atkins Cookbook at http://atkinscenter.com
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