Swiss Chard Gratin (Recipe)
With heaps of dark, leafy greens at my disposal this Turkey Day, I couldn’t help but pull out this great, tasty recipe straight from Alice Waters. It was such at hit at Thanksgiving, I’ll probably bring it along for Christmas, too!
Swiss Chard Gratin
- 3 bunches chard, leaves and stems separated (set aside half of the stems, slicing them thinly)
- 2 cups fresh breadcrumbs
- 5 tablespoons unsalted butter
- 1 large onion, diced
- 4 teaspoons flour
- 1 cup milk
- Coarse Salt to taste
- Nutmeg to taste
- Optional add on: parmesan cheese
1. In a large saucepan, bring salted water to a boil. Add chard stems and cook for about 2 minutes. Next, add leaves and cook for about 3-4 minutes, or until tender. Drain chard and set aside to cool. Squeeze leaves to remove any extra liquid and then coarsely chop chard.
2. While the chard is cooling, preheat the oven to 350 degrees. Melt 1 tablespoon of butter on the stovetop. Toss melted butter with breadcrumbs. Spread butter/breadcrumbs mixture evenly onto a small baking sheet and toast in oven for about 10 minutes, or until lightly browned. Stir breadcrumbs 2 or three times to toast evenly.
3. Melt 3 tablespoons of butter in a medium saucepan over medium heat. Add diced onion and cook for about 6 minutes, or until onion is translucent. Add chard and desired amount of coarse salt and stir. Cook for about 3 minutes. Add flour and stir to coat well. Add nutmeg and milk. Simmer to thicken for about 5 minutes.
4. Spread chard mixture evenly in a buttered baking dish. Cut up remaining tablespoon of butter into small chunks, dotting evenly over chard mixture. Sprinkle breadcrumbs, and optional parmesan, on top.
5. Bake for 20-30 minutes at 350 degrees. When the gratin in bubbling and golden brown, it’s ready. Let cool for a few minutes before serving.
Recipe Credit: Alice Waters via Serious Eats