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Swiss Chard + Potato Gratin

This Thanksgiving, try adding more plant based dishes to your menu. Done the right way, they can be incredibly satisfying and will leave you feeling lighter and nourished.

Swiss chard is one of the highest ranked vegetables in terms of its nutrient levels! It’s an excellent source of phytonutrients, which show in the plant’s vibrant green and purple leaves and provide anti-inflammatory and antioxidant benefits. Swiss chard is also rich in vitamins A, C and K, along with magnesium and calcium.

Although picky eaters may be wary of swiss chard, they will be lured in by the beautiful bright layers of this dish along with the melted cheese on top!

Beets

Swiss Chard

Swiss Chard + Potato Gratin

2 tbsp olive oil

3 cloves garlic, chopped

½ medium onion, chopped

2 bunches swiss chard, chopped

½ can of coconut milk

2 large sweet potatoes, thinly sliced

1 cup of shredded cheese, asiago or daiya for vegan option

Directions: 

1. Preheat oven to 375°F.

2. Heat oil in a large skillet over medium heat. Add garlic and onions and cook for 5 minutes, or until onions are translucent. Add swiss chard and coconut milk and continue to sauté for 3-5 minutes until swiss chard is wilted.

3. Layer the bottom of a lasagna pan with a single layer of potato slices followed by a layer of swiss chard. Continue alternating layers then sprinkle with cheese on top.

4. Cover tightly with aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 60 minutes.

Swiss Chard and Potato Gratin

For our full Purely Thanksgiving menu, along with decorating and prep tips check out the Purely Fall Magazine!

Purely Fall Magazine | purely elizabeth

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