1 bunch Swiss Chard
1 lb green tomatoes, sliced
½ cup cornmeal for dredging
Salt and pepper to taste
3 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tsp fresh thyme leaves, minced
3 large egg, beaten
½ cup low-fat milk
3 oz gruyere cheese, grated
Instructions:
Preheat the oven to 375 degree. Oil a 2 quart baking dish or gratin
with olive oil. Bring a large pot of generously salted water to a boil, and
fill a bowl with ice water. Stem the wash the leaves. Rinse the stems and dice.
Set aside. When the water Comes to a boil, add the chard leaves and blanch
for about one minute. Transfer to the ice water, cool for a minute and drain.
Squeeze out excess water and chop. Set aside.
Season the sliced tomatoes and the cornmeal lightly with
salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the
olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced
tomatoes for two to two minutes on each side, just until lightly colored.
Remove from the heat and set aside.
Heat the remaining tablespoon of olive oil over medium
heat in the skillet in which you cooked the tomatoes, and add the onion and the
chopped chard stems. Cook, stirring, until tender, about five minutes. Add a
generous pinch of salt and the garlic, and cook together for another minute,
until the garlic is fragrant. Add the thyme and the chopped chard, and stir
together for minute over medium heat. Season to taste with salt and pepper.
Beat the eggs in a large bowl with 1/2 teaspoon salt and
freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the
chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top.
Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.
