Saturday, December 26

chard gratin



1 tbsp olive oil
3 tbsp unsalted butter
1 cup fresh bread crumbs
3 oz gruyère cheese, grated (1 cup)
1 clove garlic, finely chopped
1 tbsp assorted fresh herbs (chives, tarragon, and flat-leaf parsley, par example), finely chopped
1/8 tsp nutmeg, grated
1/2 cup milk, cream, or dairy-free substitute
1 tbsp all-purpose flour (to thicken, this could be replaced with gluten-free alt)
1 medium onion, finely chopped
3 bunches swiss chard, leaves and stems separated and both cut into 1-inch pieces
1 bunch spinach, coarse stems discarded, leaves coarsely chopped



toss bread crumbs with oil, garlic, herbs, and salt and pepper (to taste – I like quite a bit of pepper with gratineed greens) in a bowl.
preheat oven to 400°f and bring a large pot of water to boil. when boiling, add chopped chard stems, torn chard and spinach. cook until mostly done, then blanch in cold water. squeeze as much water out as is manageable and roughly chop.




in a large skillet, add butter, and saute onion over med-low heat, until soft and translucent. sift flour into the same pan, stirring to combine with butter, and continue stirring until a light roux is formed [then add milk – thanks dt]. add nutmeg, salt and pepper to taste, and remove from heat. toss greens with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly. top greens with cheese and bread crumbs and bake until bubbling and crumbs are golden, 20 minutes or so.





2 comments:

double tonic said...

I just made a creamed chard/kale thing (variation from the smitten kitchen creamed spinach recipe) and subbed whole milk for cream. It was not sublime-- but definitely hit a good note with the cold weather. Making this next time I am not sure what to do with a bunch of leafy greens. Thanks :)

double tonic said...

you forgot the part where you stir in some milk once the onions have absorbed the flour ... :) but i will figure it out!
this is such a great thing to do with leafy greens. i tried to make smitten kitchen's creamed spinach recipe the other day with kale instead of spinach. it was tasty, but *this* is so much heartier. cheese and bread crumbs make most things better. :)