Spring greens gratin recipe

(No ratings)

This spring greens gratin is the something exciting you're looking for to serve at the Easter table, or with your next Sunday lunch.

spring greens gratin recipe
  • healthy
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories52 Kcal3%
Fat4.5 g6%
Saturated Fat3 g15%
Carbohydrates1.5 g1%

This comforting spring greens gratin is packed with goodness.

This spring greens gratin is the something exciting you're looking for to serve at the Easter table as low calorie meals. Or maybe you are looking for a tasty spring side dish or want something comforting to tuck in to? Look no further than our spring greens gratin! It is incredibly easy to make and is delicious.

Those of you who grow chard in the garden will know how quickly it grows and how much you can get each year so this recipe will give you a new way to use it.

Dark leafy green veg are the most nutritious of them all; full of vitamins A, C and K – it is also a low calorie ingredient. Swiss chard is also a great source of a number of antioxidants, those which help keep your heart healthy and lung cancer. Those of you on a high-fibre diet will also benefit from this gloriously colourful ingredient – it’s a great source and will help you hit your daily intake.


  • 1 bunch Swiss chard, washed and dried
  • 150ml double cream
  • 1tsp Dijon mustard
  • 20g grated Parmesan or Italian hard cheese for veggies
  • Grated nutmeg

You will need:

  • Roasting tin or ovenproof dish




  1. Preheat the oven to 180C/Gas 4. Toss the chard with the double cream, Dijon mustard, grated Parmesan and grated nutmeg
  2. Place in a roasting tin or ovenproof dish and bake for 10-15 mins until cooked through and the cheese is golden.
Top Tip for making Spring greens gratin

This would also work well with cavalo nero or chard

Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.