Kale, Chard, Whatever

Tried out a new recipe tonight to use a big old bunch of CSA greens--kale, either Russian or Red Kale, if I remember correctly (A picked up the batch from the farmer this weekend, so I didn't get the most thorough overview, and I just don't know what it is).  Farmer Julia sent along with this week's share a Julia Child recipe for Swiss Chard au Gratin. 

Seeing as I can't leave well enough, or recipes, alone, I thought I'd try it with all that kale.  Chard and kale aren't that different, are they?  I probably used more than a pound, too, because I just wanted to use all of what was in my fridge.  I also used leftover white basmati rice, not brown, because that was on hand.


Not really, it seems--they are both fibrous cooking greens with an earthy, bitter taste.  But maybe kale is a bit more bitter?  The resulting casserole was fair--a bit too dry, and a little too bitter (and bland) for A's tastes.  I liked it more.  The basmati rice got pleasantly crunchy/chewy, depending on the "depth" in the gratin.  It could definitely use more moisture--maybe the called-for spinach would impart that, or maybe some broth/cream would help in that direction.  A also thought it needed more cheese, and maybe some meat, too.  Some salty richness from bacon or pancetta would we very welcome.  Although I might not save the recipe--or would modify it if I made it again--it was a good way to use lots of greens, and it was the kind of meal that tastes healthy, in a pretty good way.

Served some green leaf lettuce (more CSA greens) with feta and fig-balsamic dressing and three-cheese semolina bread alongside. 


Recipe after the jump (thanks Julias!)

 

Swiss Chard Au Gratin

1 pound Swiss chard, washed and stemmed

1/2 pound spinach (or substitute with more chard), washed and stemmed

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 large garlic cloves, minced

1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

1 teaspoon chopped fresh rosemary

3 large eggs

1/2 cup (2 ounces) grated gruyère cheese

1 cup cooked basmati brown rice

1. Bring a large pot of water to a boil while you clean the chard and spinach. Fill a bowl with ice water. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil, salt generously and add the chard leaves. Blanch for about two minutes, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Blanch the spinach for 30 seconds, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze out the water and chop medium-fine.

2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil.

3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, thyme, rosemary and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard and spinach. Stir together for 30 seconds to a minute, just to blend the mixture. Season with salt and pepper, and remove from the heat.

4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil.

5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving. You can serve this warm, at room temperature or cold.