Name: Baked Swiss chard
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: oil or butter, for greasing; 1kg Swiss chard stems cut into 1cm pieces and leaves into quarters; 200ml double cream; 1 garlic clove crushed to a paste with sea salt; 2 egg yolks; 200g parmesan grated (or vegetarian alternative); 75g dried breadcrumbs; 1 tsp fresh thyme leaves

Home
Recipes
Baked Swiss chard

Baked Swiss chard

Theo Randall

Save recipe

Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.11 ratingsRate

loading...

Try baking leafy greens with garlic, cream and Parmesan for an indulgent side dish - perfect with your Sunday roast

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast lamb shoulder with bay leaves and juniper

A star rating of 4 out of 5.2 ratings

Semolina roast potatoes with garlic & thyme

A star rating of 4 out of 5.4 ratings

Chocolate torta della nonna

A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

oil

or butter, for greasing
1kg Swiss chard

stems cut into 1cm pieces and leaves into quarters
200ml double cream
1 garlic clove

crushed to a paste with sea salt
2 egg yolks
200g parmesan

grated (or vegetarian alternative)
75g dried breadcrumbs
1 tsp fresh thyme leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal403
fat30g
saturates18g
carbs15g
sugars2g
fibre3g
protein18g
salt1.7g

Method

step 1

Put a pan of salted water on to boil and cook the chard stalks for 2 mins until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 30 secs-1 min. Drain and reserve 200ml of the cooking water. In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 mins. Whisk in the water, egg yolks and 140g Parmesan, and let them all melt together and bubble for 3 mins.
step 2

Heat oven to 180C/160C fan/gas 4. Add the chard to the saucepan, season, mix well and tip into a greased baking dish. Top with the breadcrumbs, thyme and remaining Parmesan. Cover with foil and bake for 15 mins. Remove the foil and cook for 15 mins more until golden and bubbling.

Recipe from Good Food magazine, October 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now