CHARD AND CORN GRATIN

By Lonnie

Ingredients

• extra virgin olive oil
• 1 generous bunch swiss chard or rainbow chard, stemmed and washed
• salt
• 2 large cloves garlic, minced
• 1 t chopped rosemary
• 1 t fresh thyme leaves
• black pepper
• 3 eggs
• 1/2 c milk
• 2-3 oz Gruyere, grated (1/2-1/3 c), to taste
• kernels from 2 cooked ears sweet corn (1 1/2 - 2 c)
• 1 oz Parmesan, grated

Preparation

Step 1

1. Heat oven to 375 degrees. Oil a 2 quart baking dish or gratin.

2. Blanch chard. Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium fine.

3. Heat 1 T olive oil i a medium skillet and add garlic. Cook, stirring until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.

4. In a large bowl, beat together eggs, milk and 1/2 t salt. Stir in chard mixture and Gruyere. Stir in corn an mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.

5. Bake 35 to 40 minutes, until nicely browned on the top and sides . Allow to sit for at least 10 minutes before serving.

NOTE: Blanched chard and cooked corn will keep up to 4 days in the refrigerator. Cooked gratin will keep for 3 to 4 days.