health & happiness through delicious eating

Recipes

Healthy recipes you'll look forward to eating. Gluten-free, kid-friendly,

fat-burning, we've got them all!

Kale-Chard Gratin

Orange Icon  Kale-Chard Gratin

Orange Icon  Kale-Chard Gratin

  • Email Email
  • Print Print

Submitted by: Regina Galbick

Prep Time: 5 Minutes

Cook Time: 0 Seconds

Servings: 4

This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. To make this dish dairy-free, omit the cheese and swap nut milk for the whole milk.

  • 1 bch. chard, fresh, organic
  • 1 bch. kale, any variety, fresh, organic
  • 3 tbs. coconut oil, raw, extra-virgin, organic
  • 1 med. onion, red, organic
  • 1 tsp. arrowroot powder, organic
  • 1/2 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1 tsp. thyme, dried, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1/4 c. cheese, parmesan, raw, organic
  • 1 coconut oil, raw, extra-virgin, organic

Preheat oven to 350° F.

Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain. You may also choose to steam the greens instead if you prefer (I have a steamer I love).

Meanwhile, in a large frying pan, heat coconut oil over medium heat and add the onion. Sauté until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the arrowroot powder onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.

Grease a large baking pan with coconut oil (or butter) and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving. Enjoy!