Chard and tomato gratin

Ingredients for 4 servings:

• 1 kg chard (chard stalks)
• 1 onion(s), finely chopped
• 2 garlic cloves, pressed or finely chopped
• 2 tomatoes, sliced
• 1 ½ cup(s) cheese (half Parmesan, half Gruyère or Cheddar), grated
• Nutmeg, grated
• salt and pepper
• olive oil
• Butter for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

an old family recipe and popular addition to steaks

Separate the chard stalks from the green parts and chop finely. Bring a large amount of water to a boil in a pot and boil the finely chopped chard stalks (white parts) for about 15 minutes. Then add the green leaves and let them boil together for another 10 minutes. Place in a colander and drain. Reserve about 1/2 cup of the cooking broth. Let the vegetables cool slightly. Now chop everything finely, but not too finely. Heat the olive oil in a frying pan. Add the onion and garlic and fry until golden. Add the chard stalks. Add a little cooking broth if it is too dry. Steam everything together until soft and season as desired. Transfer the vegetables to an ovenproof dish. Arrange the tomato slices on top in a layered pattern. Sprinkle with grated cheese and bake under the grill or in the oven at 225°C (450°F) top heat until the cheese is golden yellow. Serve immediately.