Recipes and Photography Courtesy CABOT
CABOT
Baked Swiss Chard Cheddar Casserole
INGREDIENTS
• 6 tablespoons extra virgin olive oil
• 1 baguette , cubed into 1-inch pieces
• 3 garlic cloves , minced
• 1½ teaspoons kosher salt
• 1 yellow onion , diced
• 1 bunch rainbow Swiss chard , stalks trimmed and stems removed , roughly chopped
• 1 cup vegetable broth
• 8 ounces Cabot Vermont Extra Sharp cheese , shredded ( about 2 cups )
• Fresh cracked black pepper to taste
INSTRUCTIONS
Prep : 20 minutes | Cook : 30 minutes
PREHEAT oven to 350 ° F .
HEAT the olive oil in a large skillet over medium heat , add baguette cubes and toast until they are golden and crisp . Use a spatula to turn the bread cubes several times to ensure that each side is toasted .
STIR the garlic into the bread cubes and season with ½ teaspoon of kosher salt . TRANSFER the toasted bread cubes to a separate bowl and set aside .
ADD another 3 tablespoons of olive oil to the same skillet , and cook the onions over medium-low heat until soft and translucent .
ADD the Swiss chard to the skillet . Pour in the chicken stock and reduce the heat to low . Cover the skillet with a fitted lid , and continue to cook the Swiss chard until it is lightly wilted , about 3-5 minutes . Season with another teaspoon of kosher salt .
ADD the Swiss chard mix to the bowl of toasted bread cubes , and combine together .
TRANSFER the Swiss chard and bread cubes to a casserole dish . Sprinkle the Cabot Vermont Extra Sharp Cheddar cheese over the top and bake for 15 minutes until the cheese is melted .
SEASON with a few cracks of black pepper , and serve immediately .
60 VERMONT MAGAZINE