Chard and Sweet Corn Gratin
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kshama2001
Posts: 27,996 Member
in Recipes
This was one of the New York Time's top 10 recipes of the summer.
- I used 11.5 ounces of Swiss Chard and just lightly steamed it rather than blanching it.
- I was pressed for time so skipped the whole sauteeing garlic Step 3 (and so did not need the tablespoon of oil), and added dried Italian seasoning herbs rather than the fresh rosemary and thyme in Step 4.
- I wanted to use cheese I had on hand rather than making a special stop for the Gruyere, so used 1.5 oz pepper jack and 1.5 ounce Swiss.
http://cooking.nytimes.com/recipes/1017637-chard-and-sweet-corn-gratin
Serves 6.
- I used 11.5 ounces of Swiss Chard and just lightly steamed it rather than blanching it.
- I was pressed for time so skipped the whole sauteeing garlic Step 3 (and so did not need the tablespoon of oil), and added dried Italian seasoning herbs rather than the fresh rosemary and thyme in Step 4.
- I wanted to use cheese I had on hand rather than making a special stop for the Gruyere, so used 1.5 oz pepper jack and 1.5 ounce Swiss.
http://cooking.nytimes.com/recipes/1017637-chard-and-sweet-corn-gratin
Serves 6.
0
Replies
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Sounds really good will put it on my next grocery list. Thanks for sharing.0
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