Chard Gratin
Chard Gratin - Vegetarian main course that's a cinch to prepare
Healthy, because
Even smarter
Nutritional values
The long-stemmed chard leaves are rich in minerals, including magnesium, potassium and iron, and cell-protecting vitamins including vitamins A, C and E.
Two tablespoons of pine nuts, roasted golden brown in a coated pan without fat, spice up this dish with tons of flavor and heart-healthy fatty acids. Sprinkle over the dish before serving.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 531 mg | (13 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 2 lbs Swiss chard
- salt
- 9 ozs Cherry tomatoes
- 3 ozs Goat cheese
- 2 sprigs thyme
- 3 Tbsps olive oil
- ½ lemon
- 1 tsp honey
- peppers
- ½ Whole-grain baguette
Kitchen utensils
Preparation steps
Rinse chard, spin dry and trim tough stems (reserve the stems for another use).
Blanch chard leaves in a pot of boiling salted water for 2 minutes. Drain well, then spread chard in a baking dish.
Rinse and drain tomatoes and cut in half. Cut goat cheese into cubes and distribute both over the chard.
Rinse thyme, shake dry and pluck the leaves.
Sprinkle thyme over the chard and drizzle with 1 tablespoon olive oil. Bake in preheated oven at 160°C (fan 150°C, gas: mark 1) (approximately 325°F) until the cheese begins to melt, about 10 minutes.
Meanwhile, squeeze lemon half. Mix 1 tablespoon lemon juice with honey and remaining oil. Drizzle over the vegetables. Season with salt and pepper. Serve with baguette.
