RWOP Finalist: Swiss Chard au Gratin |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Real Women of Philadelphia 2010 Finalist Jacqui Nicholson: Bacon and garlic takes already flavorful Swiss Chard to the next level in this dish. It adds a richness and elegance to any meal and is perfect with chicken or pork. Ingredients:
6 strips bacon |
6 tablespoons butter |
2 cloves garlic, minced |
2 shallots, finely chopped |
4 ounces philadelphia cream cheese |
4 ounces havarti cheese |
1 1/2 cups heavy cream |
1 dash salt and pepper |
4 tablespoons olive oil |
4 pounds green swiss chard |
1 cup panko bread crumbs |
Directions:
1. Preheat oven to 350 degrees F.
2. Cook bacon in a medium skillet over moderately high heat until the fat is rendered, 3 to 5 min. Transfer bacon to paper towels, keeping the drippings in the skillet. Add the butter along with the garlic and 1/2 of the shallots to skillet. Cook over moderate heat until softened, about 2 min. Add cream cheese, Havarti, and whisk in heavy cream. Simmer until reduced by half, about 8 min. Season with salt and pepper.
3. Heat a large skillet over moderate heat. Add olive oil and saute Swiss chard leaves with the remaining shallots until softened, about 3 min. Season with salt and pepper. Transfer chard leaves to a shallow baking dish and cover with the cream cheese mixture. Top with panko and crumbled bacon. Bake until crumbs are toasted and the casserole is bubbling, about 30 min.
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