Asparagus and Chard Gratin
Servings 6
Calories 215kcal
Equipment
- 1-½ quart casserole dish, lightly buttered
- 6 quart pot
Ingredients
- 2 tablespoons unsalted butter
- 1 pound chard ribs removed and leaves torn, rinsed well
- 1 leek thinly sliced (white part only)
- 1 pound asparagus trimmed and cut into 2-inch pieces
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup heavy cream
- 2 ounces cream cheese room temperature
- ¼ cup grated low-fat Swiss cheese
Instructions
- Preheat the oven to 350° F/175° C.
- Melt 1 tablespoon of butter in a 6-quart pot. Add the torn chard and sauté until it wilts, about 3 to 4 minutes. Remove the chard and drain in a colander, pressing to remove the liquid.
- Melt the remaining butter and sauté the leeks until soft, about 3 minutes. Add the asparagus and sauté until it starts to glisten, about 2 minutes. Return the drained chard to the pot and stir with the leeks and asparagus.
- Add the heavy cream and stir. Once it’s hot, add the cream cheese and cook, stirring, until the cream cheese melts and the sauce coats the vegetables. Pour the mixture into the prepared casserole dish and sprinkle the Swiss cheese on top.
- Bake in the preheated oven until the cream bubbles, about 20 minutes. Move the rack to the top third of the oven. Broil the gratin until the cheese turns light brown, about 5 minutes. Remove from the oven and allow to cool about 5 minutes, then serve.
Nutrition
Calories: 215kcal | Carbohydrates: 9g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 316mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6123IU | Vitamin C: 29mg | Calcium: 137mg | Iron: 3mg