{"id":1759,"date":"2009-10-21T13:59:18","date_gmt":"2009-10-21T17:59:18","guid":{"rendered":"http:\/\/asweetlife.org\/?p=1759"},"modified":"2016-01-24T07:45:24","modified_gmt":"2016-01-24T12:45:24","slug":"provencal-swiss-chard-gratin","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=1759","title":{"rendered":"Proven\u00e7al Swiss Chard Gratin"},"content":{"rendered":"

From Mediterranean Harvest<\/a> <\/em>(Rodale, 2007)<\/p>\n

\"Swiss<\/a>Of all the greens I cook with, chard is the most versatile; it\u2019s sturdier than spinach, yet has a more delicate flavor than other sturdy greens like kale or turnip greens. I learned to work with the green when I lived in France, where it is widely eaten, particularly in Provence. The bunches sold in French markets are huge, with wide stalks that can also be cooked.<\/p>\n

When we make dishes with chard, the stalks are so often cast away. But they\u2019re welcome in this Proven\u00e7al Swiss Chard\u00a0gratin, whose many textures are only enhanced by the chopped stems.<\/p>\n

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\"\"\"\"\"\"\"\"\"\" (4<\/strong> votes, average: 4.50<\/strong> out of 5)
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