The story of a Rhode Islander living and cooking in Arlington, Virginia
May 20, 2010
Chicken and Spring Greens Gratin
Last night I decided to make Bon Appetit's Chicken and Spring Greens Gratin. I was a little weary of it because I have tried dishes with Swiss chard before and did not like them at all. For this recipe I used mustard greens and rainbow chard (which is just a combination bunch of red chard and green chard) and ended up really enjoying the finished product. The greens were not bitter at all and the crunchy topping added the perfect textural component. I also added Parmesan to the bread crumbs on top, because, really, why wouldn't you?
Not a very appetizing photo...
Marshal Mike also liked it, which was slightly shocking, but hey, I'll take what I can get!