"From Real Women of Philadelphia 2010 Finalist Jacqui Nicholson: Bacon and garlic takes already flavorful Swiss Chard to the next level in this dish. It adds a richness and elegance to any meal and is perfect with chicken or pork." — PHILADELPHIA Cream Cheese
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shallots, finely chopped
PHILADELPHIA Cream Cheese
1 1/2 cups
salt and pepper
green Swiss chard
panko bread crumbs
I grew a bumper crop of swiss chard in my garden this spring and was hoping to find some good recipes to use it--I will keep looking. The final recipe tasted like cheese atop canned spinach. The chard turned wilted and soggy after pan-frying and baking. We ate it, but we were not excited about it. We will not be making again.
Delicious! Served alongside grilled tuna steaks (evoo, salt and pepper). Chard was in season at farm share!!!so good even my 6 yr old asked for seconds.
This was good, but not spectacular and the directions lacked a little. It never says how the havarti should be treated - diced, sliced shredded, etc - or if the swiss chard should be cut any further than removing the stems. My leaves were pretty big so I did cut them into strips. I also thought it was too cheesy and a little oily. Next time I'll be cutting the sauce quite a bit. The bread crumbs didn't add anything, nor, surprisingly did the bacon, which actually is good because now I can make it for my vegetarian friends without feeling like it's missing something. I'll make again, but with alterations.
I did not care for this recipe. The cheese melted into the bacon grease and butter and made a mess.
* Percent Daily Values are based on a 2,000 calorie diet.
RWOP Finalist: Swiss Chard au Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 544
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