Provençal Swiss chard gratin from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • smtucker on August 14, 2013

    Used rainbow chard. Made recipe up through the gratin part and served as a warm side dish. Surprisingly good.

  • westminstr on August 12, 2013

    We enjoyed this. It had a surprising amount of flavor and tasted "meaty" though it was vegetarian. With the rice, cheese and vegetables it made for a satisfying vegetarian main course without being overly heavy. I tasted the gratin 10 minutes out of the oven (the minimum resting time specified in the recipe) and an hour later when it was still just a bit warm, and I preferred it after it had been sitting for a while and was warm to room temperature. E loved it and O said he liked it but only ate two bites, I think T was lukewarm, he would probably prefer something heavier.

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