Chilean Swiss Chard Budin — Budin de Acelgas Recipe

Homemade Chilean Swiss chard budin, baked golden with grated cheese on top — Homemade Chilean Swiss chard budin

Chilean budin de acelgas is a baked savory pudding of steamed Swiss chard mixed with a sofrito of ground beef, onion, and carrot, bound with eggs, milk, cheese, and breadcrumbs and baked until golden. It takes 30 minutes of preparation plus 40 minutes of cooking and serves 4 people.

Healthy, economical, and delicious, it is a recipe you can make almost all year with good quality greens, and you can even replace the meat with a vegetarian option.

How to Make Chilean Swiss Chard Budin?

The most important thing is to use fresh chard, well washed, for the best flavor in this traditional Chilean dish. The chard is steamed, mixed with eggs and a meat sofrito, topped with cheese and breadcrumbs, and baked.

Nutritional Information

Each serving of Swiss chard budin with beef contains approximately 350 kcal, 20 g of protein, 18 g of total fat (8 g of saturated fat), 150 mg of cholesterol, 25 g of carbohydrates, 5 g of total sugars, and 750 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Budin de Acelgas Recipe

Preparation: 30 minutes
Cooking: 40 minutes
Servings: 4 people

Ingredients

2 bunches of Swiss chard
150 g (5.3 oz) of ground beef
100 g (3.5 oz) of grated cheese
100 ml (3.4 fl oz) of milk
50 g (1/2 cup) of breadcrumbs
4 eggs
2 carrots, grated
1 onion, diced
1 beef stock cube (optional)
Aliño completo (Chilean seasoning blend)
Oil
Fine salt
Black pepper

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Instructions

Wash the chard very well, chop leaves and stems into small pieces, and steam them for about 30 minutes to keep their nutrients. In a large pot, heat a little oil and saute the diced onion, the grated carrots, and the ground beef over medium heat, then add the aliño completo and season with salt and pepper.

Swiss chard steaming in a pot, keeping its green color — Steaming the Chard

Cook, stirring, until the beef is browned. If you like, add the stock cube dissolved in half a cup of hot water. In a large bowl, combine the chard and the eggs with a wooden spoon, then add the sofrito, the milk, half of the breadcrumbs, and half of the cheese and mix well. Preheat the oven to 200 C (392 F).

Budin mixture of chopped chard, eggs, and beef sofrito in a bowl — The Budin Mixture

Pour the mixture carefully into a greased baking dish or silicone mold, smooth the top, and sprinkle with the rest of the cheese and breadcrumbs. Bake for 30 to 40 minutes until well browned on top and serve right away with salad, French fries, or arroz primavera.

Additional Tips

Squeeze the chard

Steamed chard holds a lot of water. Drain it very well, even pressing it with a clean towel, so the budin does not turn watery.

Add a pinch of nutmeg

A little nutmeg or a spoonful of crumbled blue cheese adds aromatic depth and lifts the chard without overpowering it.

Make it vegetarian

Replace the ground beef with sauteed mushrooms or cooked lentils for a meatless version.

Original ingredient	Substitute	Ratio	Flavor note
Swiss chard	Spinach	1:1	More tender, steam only 5 min
Ground beef	Sauteed mushrooms	1:1	Vegetarian
Grated cheese	Parmesan and mozzarella	1:1	Golden, stretchy crust
Aliño completo	Cumin, oregano, and paprika	To taste	Similar

Frequently Asked Questions (FAQs)

1. What is the secret to a budin that is not watery?

Draining the chard well. Squeeze it thoroughly, using a clean kitchen towel if needed, before adding it to the egg and milk mixture.

2. What other cheeses can I use for the topping?

Use a mix. Parmesan gives a more golden, salty crust, while queso mantecoso or mozzarella gives a stretchier, meltier topping.

3. Can I use spinach instead of chard?

Yes. Spinach is more tender and needs only a quick blanch or about 5 minutes of steaming; drain it very well, just like chard.

4. Can I prepare the mixture ahead?

Yes. Prepare the full mixture unbaked in its dish, cover with plastic wrap, and refrigerate for up to 24 hours.

What Is a Budin?

In Chilean home cooking a budin is a savory baked pudding bound with eggs, made with a vegetable or fish and finished with cheese. Chard, zucchini, and cauliflower budines are everyday lunches.

Swiss Chard in Chile

Swiss chard is one of the most common greens in Chilean markets and gardens. It is rich in vitamins A, C, and K and minerals such as magnesium, iron, and potassium.