Swiss Chard Tomato Gratin with Bacon and Mozzarella

Ingredients

• 1 kg fresh Swiss chard
• Salt
• 75 g breakfast bacon
• 250 g onions
• 1 tbsp Olive Oil
• 300 g sausage patty
• 1 can peeled tomatoes (ca. 400 ml)
• 1 tbsp Tomato Paste
• black pepper (freshly ground)
• 0.25 tsp ground coriander
• 2 balls mozzarella (125 g each)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Rinse, wash, and dry the Swiss chard. Cut off the thick stems, cut them into about 10 cm pieces, and blanch in boiling salted water for about 10 minutes. Briefly steam the leaves only. Cool both in cold water and drain well.

2. 2.

   Cut the bacon into thin strips. Peel and quarter or eighth the onions. Render the bacon in a hot pan, add the onions, cover, and sauté until soft. Add the sausage patty and brown while stirring. Pour in the tomatoes with juice and tomato paste, simmer uncovered over low heat for about 20 minutes to reduce. Season with salt, pepper, and coriander.

3. 3.

   Finely chop the Swiss chard leaves and mix into the sauce. Place the chopped stems in a greased baking dish. Drain the mozzarella and slice it. Pour the sauce over the stems, cover with mozzarella slices, and sprinkle generously with pepper. Bake in the preheated oven for about 30 minutes until gratinated. Remove and serve garnished with parsley.