Baked chard with Gruyère and bacon from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 286) by Mark Bittman

  • ground cayenne pepper
  • Gruyère cheese
  • nutmeg
  • chard
  • breadcrumbs
  • bacon
  • milk
  • butter
  • EYB Comments

    Can substitute olive oil for butter, any Swiss cheese or cheddar cheese for Gruyère cheese, and beet greens, kale, or spinach for Swiss chard.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for butter, any Swiss cheese or cheddar cheese for Gruyère cheese, and beet greens, kale, or spinach for Swiss chard.

  • krobbins426 on June 25, 2011

    Sprayed 9 in square pyrex with cooking spray. Full recipe of bechamel sauce but forgot to double the cheese. Used soy milk and soy cheese to make it dairy free.

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