My attraction to this dish could be to do with my obsession with rainbow things. Or it could be because chard is a relative of silverbeet, and silverbeet is my first (green vegetable) love.
How beautiful does this vegetable look? I love it.
Anyway I am making a special effort to cook lots of recipes from Nigel Slater's Tender. Rather than elaborate meat and sauce dishes, I am going through a little phase of plainly grilled meat with interesting vegetable dishes. Last night, I cooked this gratin, with some Canary Island potatoes (kipfler potatos boiled then sauteed in their skins until wrinkled, served with mojo picon - a roasted capsicum sauce) and with a simple fried chicken breast. Quite the reverse of my usual approach to cooking, at least with non-Asian dishes.
Here is a rainbow chard gratin, which is easy, cancer beating (so they say but then by the time you find out it's too late isn't it), and makes me happy.
450g rainbow chard (leaves and stems)
1 cup thickened cream
1 tablespoon seeded mustard
Freshly grated parmesan
Wash and chop the stems into little squares. Boil some water, lightly salt it, and cook the stems until just tender,. This step is super important because they must not be undercooked. Dip the leaves into the boiling water until they wilt. Drain the chard. If the leaves are huge, chop them a bit. Mix the cream and mustard together in a bowl. Put the chard into a buttered gratin dish, top with cream, mix gently, top with parmesan and then bake in 180 over until browned on top.