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Swiss Chard Lasagna

January 3, 2014

I got this recipe from Hilary Boynton (HilaryBoynton.com)  She is a wonderful Nourish Traditions based nutritionist and cooking teacher in West Concord, MA.  I’ve tweaked the proportions (like tripling the cheese!) and beefed it up to make it a one pot meal with ground meat.  The Gruyere cheese makes it delicious, the meat makes it a meal, and the greens make it super healthy!  This recipe has become a family favorite, and it freezes well!

Ingredients:

  • 2 large bunches of Swiss Chard or Kale.  Clean, remove stems, cut or tear into hand sized pieces.
  • 2 T butter, chopped into small pieces
  • 6 medium or 10 small potatoes, sliced thin on a mandolin (setting “I” on mine)
  • 1.4 lbs Gruyere cheese, grated (in food processor)
  • 1 lb ground meat, browned (we use buffalo)
  • 2 yellow onions, cut into strips, browned
  • 3 big cloves of garlic, sliced or minced
  • 1 t dried Thyme or 1 T fresh Thyme
  • 1/2 cup of whole milk
  • 4 T grated Parmesean Cheese (or Pecorino Romano)

Directions:

  • Preheat Oven 350 degrees
  • Large oval or rectangle covered casserole dish (I use a 9.5 quart (dark purple) Le Cruset covered oval pot) but Hilary used a rectangular Pyrex dish and covered it with aluminum foil
  • Layer in pot:
  • 1/3 of the Butter
  • 1/3 of the Potatoes
  • 1/3 of the Swiss Chard/Kale
  • 1/3 of ground meat
  • 1/3 of the onions
  • 1/3 of the garlic
  • 1/3 of the Cheese
  • 1/3 of the Thyme
  • repeat 2 more times
  • add milk (for moisture)
  • Cover and bake 45 minutes
  • Uncover, add Parmesean cheese, bake another 15 minutes until browned

Hilary says nutmeg works well with the Gruyere cheese, though I have not tried that yet…

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