In northern Europe, notably Switzerland, the greens of chard, chicory and curly endive are often discarded, as it’s the crisp stems that are prized. There’s no need to waste either part of these tasty, healthy vegetables. Use the greens in a pie, salad, pasta or the delicious chicory in olive oil dish in the video below – then turn the stems into a delicious side dish like this chicory gratin baked in a creamy, cheese-topped béchamel sauce. If you don’t have leek, use a large, chopped onion and add a few chopped green onions if you have them. You can cook the vegetables in the white sauce, top with cheese and then refrigerate until ready to bake. This recipe is easy to double or triple to feed a crowd. Juniper Estate Cornerstone Karridale chardonnay from Margaret River is buttery enough to marry with the cheesey gratin, and has a lovely line of acid to cut through its richness.
Serves 2 as a side dish
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