The Swiss Chard has been growing nicely in our farm’s fields, despite the cold and dreary weather. In fact, it seems to be flourishing! Since we had an abundance of the rainbow colored stalks and green leaves, I decided to make a vegetable bake that was hearty, warm and delicious.
*For an easy vegetarian version, omit the diced ham
A couple bunches of Swiss Chard stalks, chopped
2 cups of chopped Broccoli
2 cups of chopped Cauliflower
½ a cup of diced ham (or bacon)
1 tablespoon of butter
¼ of a cup of flour
3 cups of milk
1 cup of grated cheddar cheese
6 crushed saltine crackers, for the top
Salt to taste
Combine the chopped broccoli, cauliflower and Swiss Chard in a large glass baking dish. Mix them well and add the diced ham.
In a large pot, heat the butter until melted.
Add the flour and stir for a minute
Add the milk and stir regularly until thick. Don’t let it boil over-I make that mistake a lot!
Add the grated cheddar cheese.
Stir until cheese is melty.
Pour the cheese mixture on top of the vegetables and make sure they are covered. If the cheese mixture doesn’t cover it, add some more milk on top.
Cover and bake at 400 degrees for about 20 minutes, then remove the cover and add the saltine cracker topping.
Cook for another 5-10 minutes until it’s bubbly and golden brown.
Photo Credit: Elizabeth Adan
Elizabeth Adan is a Freelance Writer, Publicist and Explorer. Aquaberry Bliss is a unique outdoor lifestyle site dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.