Wednesday, September 9, 2009

Chard Gorton

Okay, now on to a great recipe!

We made a decision earlier in the year to grow a big vegetable garden, as we have yet to put lawn in the backyard.  Vegetables are much better anyway IMO.  Although we had a rather mild summer, we still ended up with some dandy produce. 

One of our favorite vegetables is swiss chard, but I was getting a little tired of my same old recipes.  So, I decided to put together some of our favorite flavors and came up with Chard Gorton. 

Chard Gorton
2 bunches of swiss chard, stemmed, washed and dried, cut into manageable pieces
2 cups sliced mushrooms
2 cloves of garlic minced (add more or less, as you wish)
3 T. butter  (you can substitute here if you wish)
1/2 cup ricotta cheese (fat-free may be used)
1/4 cup grated Parmesean cheese for mixture and then 3 T for topping
1 egg beaten
Salt and pepper to taste
2 T seasoned bread crumbs

Blanch the chard in boiling, salted water for 45 seconds.  Drain and shake dry.  Gently saute mushrooms and garlic in butter over medium heat until mushrooms soften.  Add the chard and remove from heat.  Mix the ricotta, 1/4-cup Parmesean and the egg.  Season with salt and pepper.  Mound into an oven-to-table casserole.  Mix breadcrumbs and remaining Parmesean, sprinkle the top of the casserole.  Bake at 375 degrees for 35 minutes and Enjoy!  This makes a wonderful side dish or even a main dish and the leftovers are great for lunch.

If you have any great recipes to share, please link them in your comment.  I'm always looking for something yummy to try.

1 comment:

  1. Just ran across this recipe by accident...was perusing for something new and found swiss chard. What a concept. Thanks for sharing!!