Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Swiss Chard, Goat Cheese, and Grape Tomato Gratin

Gluten Free, Sides, VegetarianRespond to this post »

We have a riot of swiss chard growing in the garden.

Huge red, orange and green leaves bursting from the ground.

Leaves so large and colorful that they could have been planted by Dr. Seuss.

I feel obligated to use them up.

The rest of the family does not.

I have included swiss chard or kale in every other meal for the last month, so they tell me.

They exaggerate, surely.

Perhaps twice a week at best.  I think.

However,  I did have to resort to cheese tactics to get them excited this time.

Cheese always works.

Soft creamy goat cheese, and salty crisp parmesan.

Add some bacon for my carnivores.

The lengths I must resort to, to get them to eat their veggies!

Swiss Chard, Goat Cheese, and Grape Tomato Gratin

Category: Gluten Free, Sides, Vegetarian

Swiss Chard, Goat Cheese, and Grape Tomato Gratin

Ingredients

  • 3 cups cooked swiss chard, approx. 3-4 bunches from grocery store
  • 6 Tbs olive oil, divided
  • 1 medium sweet onion
  • 10 slices thinly sliced prosciutto, diced
  • 1/2 cup hot cherry peppers or hot pepper rings
  • 4 oz package of goat cheese, crumbled
  • 1 pint of grape tomatoes, halved
  • 1 cup bread crumbs, I use brown rice crumbs
  • 1/2 cup shredded parmesan cheese

Instructions

Preheat oven to 350 degrees.

Wash and chop swiss chard into bite size pieces.

In very large skillet or pot add 2 Tbs of olive oil, and a pinch of salt and pepper sauté onion over low heat until very soft.

Turn heat to med-high, add prosciutto and continue to cook stirring and scraping up any browned bits on bottom of pan.

When prosciutto slightly crispy add chopped hot peppers and heat through.

Add swiss chard in batches, cook turning over from bottom until all has been added and has wilted and softened.

In large bowl add swiss chard mixture and bread crumbs, mix well.

Season with more salt and pepper is needed.

Add crumbled goat cheese and grape tomatoes, stir to incorporate.

Spoon into oven safe ramekins and drizzle with 1 tbs of olive oil each.

Top with grated parmesan cheese.

Bake uncovered for 20-25 minutes, or until heated throughout and has a nice brown crust on top.

https://pamelasglutenfreerecipes.com/vegetarian/kale-goat-cheese-grape-tomato-gratin/

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