Typically, my kids aren’t swiss chard fans. Genetically, I don’t know how this is possible because swiss chard may be one of my all time favorite foods. Sauteed in a little coconut oil with some balsamic, salt, and pepper? I could eat a trough. My kids? Not so much.
However -- behold the power of cheese. A little parmesan and manchego sprinkled atop this chard veggie medley and my one and three-year-old were shoveling this tasty side dish into their mouths as fast as they could. The baby even asked for seconds. Isn’t everything better with a little parmesan? This use-it-up recipe is perfect for those folks in your life that aren’t usually vegetable fans. Hope you like it!
SWISS CHARD GRATIN WITH BABY BELLAS & SUMMER SQUASH
1 head of swiss chard, chopped 1 pack of mushrooms (I used the baby bellas from last week’s box) 2 large yellow summer squash, cut into chunks 2 cloves garlic, chopped well 1 tablespoon coconut oil for sauteing the veggies ½ cup whole milk ½ cup parmesan cheese ¼ cup breadcrumbs (I used plain panko) ½ cup shredded cheese (you can use whatever, gruyère would be good...I had some manchego on hand) salt & pepper, to taste
Saute the veggies with garlic in the coconut oil until crisp tender. Transfer mixture to a glass baking dish and top with the milk, shredded cheese, breadcrumbs, and parmesan cheese. Pop into the oven and cook on 350 until the casserole is bubbly and the top is brown. Your whole house will smell delish! Happy Eating.