Swiss Chard Au Gratin (Pizza Topping) Recipe

Looking for an easy Swiss Chard au Gratin (pizza topping) recipe? Learn how to make Swiss Chard au Gratin (pizza topping) using healthy ingredients.


Submitted by hopperlady27

Makes 4 servings



Original recipe: http://www.foodnetwork.com/recipes/rachael-ray/swiss-chard-au-gratin-french-bread-pizzas-recipe/index.html

Recipe Ingredients for Swiss Chard au Gratin (pizza topping)

20 garlic cloves
1/8 cup extra virgin olive oil
1 tablespoons honey
2 1/2 pounds Swiss chard or rainbow chard (3 or 4 large bunches)
4 tablespoons Light Buttery Spread with Flax Oil
1/4 cup all-purpose flour
1 cup Original Almond Breeze Unsweetened
2 cups cauliflower
1/4 tsp Freshly ground pepper
1/4 tsp Freshly grated nutmeg
30 g 3 serving Soy Mozzarella

Recipe Directions for Swiss Chard au Gratin (pizza topping)

  1. Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and spray liberally with olive oil cooking spray. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the 2 tbsp. EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.) Reserve a couple of tablespoons or so of garlic paste.

  2. Position a rack in the middle of the oven. If making the garlic paste the same day as the gratin, reduce oven to 400 degrees F; otherwise, preheat the oven to 400 degrees F.

  3. Bring a large pot of salted water to a boil. Add cauliflower and boil until soft (about 15 minutes). Puree cauliflower until smooth in a blender or food processor; set aside. Keep water boiling.

  4. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard.

  5. Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the pureed cauliflower and milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste.

  6. Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler.

  7. Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve.

  8. The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed.

Categories

Appetizers, First Course, Main Dish, Side Dish, Vegetarian

Nutrition Facts
Serving Size 450.1g
Amount Per Serving
Calories
271
Calories from Fat
138
% Daily Value*
Total Fat
15.3g
24%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
847mg
35%
Potassium
1347mg
38%
Total Carbohydrates
29.7g
10%
Dietary Fiber
6.6g
26%
Sugars
8.8g
Protein
9.1g
Vitamin A 359% Vitamin C 188%
Calcium 26% Iron 34%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in iron
  • High in manganese
  • Very high in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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