Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields8 Servings
 3 tbsp VSOP Extra Virgin Olive Oil
 3 large Onion, sliced
 4 stalks Celery, chopped
 5 cloves Garlic, minced
 ½ tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
 2 bunches Swiss Chard, stems chopped and leaves sliced into ribbons
 ¼ tsp Nutmeg, freshly grated
 6 cups French Bread, day-old, cubed
 ¼ cup VSOP Extra Virgin Olive Oil
 1 ½ tbsp Dried Herbs, i used a combo of thyme, basil, oregano & smoked paprika
 1 cup Gruyère, grated, can substitue other chesses if desired
 2 ½ cups Chicken Broth
1

Add the EVOO to a large skillet over medium-high heat. Add the onions and cook about 10 minutes until softened. Reduce the heat to medium-low, continue to cook until onions are browned (about 15 minutes). Add the celery & garlic and saute another 10 minutes or so until softened. Season with salt & pepper and set aside.

2

Using the same pan, saute the swiss chard stems in some EVOO about 10 minutes until softened. Season with salt & pepper and set aside to cool. Saute the swiss chard leaves in some EVOO for about 5 minutes until softened and season with salt, pepper, and freshly grated nutmeg. Add to the swiss chard stems.

3

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, toss the bread cubes with the EVOO and dried herbs. Mix thoroughly to combine.

4

Heat the broth in a small saucepan. Oil a large casserole dish with some EVOO. Add 1/3 of the onion mixture. Top with 1/3 of the bread cubes, then 1/3 of the chard. Sprinkle some of the cheese on top. Press down with the back of a spatula. Repeat the layers. Slowly pour the broth over the entire casserole. Cover the pan with some aluminum foil and bake for one hour. Remove foil, increase heat to 375 degrees and bake for an additional 15 minutes until nicely browned. Enjoy!

Ingredients

 3 tbsp VSOP Extra Virgin Olive Oil
 3 large Onion, sliced
 4 stalks Celery, chopped
 5 cloves Garlic, minced
 ½ tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
 2 bunches Swiss Chard, stems chopped and leaves sliced into ribbons
 ¼ tsp Nutmeg, freshly grated
 6 cups French Bread, day-old, cubed
 ¼ cup VSOP Extra Virgin Olive Oil
 1 ½ tbsp Dried Herbs, i used a combo of thyme, basil, oregano & smoked paprika
 1 cup Gruyère, grated, can substitue other chesses if desired
 2 ½ cups Chicken Broth

Directions

1

Add the EVOO to a large skillet over medium-high heat. Add the onions and cook about 10 minutes until softened. Reduce the heat to medium-low, continue to cook until onions are browned (about 15 minutes). Add the celery & garlic and saute another 10 minutes or so until softened. Season with salt & pepper and set aside.

2

Using the same pan, saute the swiss chard stems in some EVOO about 10 minutes until softened. Season with salt & pepper and set aside to cool. Saute the swiss chard leaves in some EVOO for about 5 minutes until softened and season with salt, pepper, and freshly grated nutmeg. Add to the swiss chard stems.

3

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, toss the bread cubes with the EVOO and dried herbs. Mix thoroughly to combine.

4

Heat the broth in a small saucepan. Oil a large casserole dish with some EVOO. Add 1/3 of the onion mixture. Top with 1/3 of the bread cubes, then 1/3 of the chard. Sprinkle some of the cheese on top. Press down with the back of a spatula. Repeat the layers. Slowly pour the broth over the entire casserole. Cover the pan with some aluminum foil and bake for one hour. Remove foil, increase heat to 375 degrees and bake for an additional 15 minutes until nicely browned. Enjoy!

Swiss Chard Bake

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