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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune. Ingredients:
2 tablespoons butter, softened |
2 tablespoons fresh breadcrumbs |
1/4 cup fresh breadcrumb |
1 lb swiss chard, any color |
1 tablespoon extra virgin olive oil |
1 medium shallot, finely chopped |
2 garlic cloves, finely chopped |
1/2 teaspoon salt |
fresh ground pepper, to taste |
2 tablespoons butter |
2 tablespoons flour |
1 1/2 cups low-fat milk |
1/3 teaspoon salt |
1 bay leaf |
1/8 teaspoon nutmeg |
2 tablespoons finely chopped fresh oregano |
2 teaspoons finely chopped fresh thyme |
1 cup grated gruyere cheese |
Directions:
1. Heat oven to 400°.
2. Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.
3. Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them.
4. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside.
5. Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, thyme and 1/2 cup of the cheese; remove from heat and discard bay leaf.
6. Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.
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