Tuesday, June 30, 2009

Swiss Chard Gratin

Really good and simple recipe for chard! Adapted from Andrea Chesman's book about fresh veggies, Serving Up the Harvest.

2 lbs (12-16 stems with leaves) ruby, green, or rainbow chard, stems sliced and leaves cut into 1-inch ribbons
4 T butter
1 onion, halved and sliced
1/4 c flour
2 c milk (skim is fine)
1 c grated Gruyere cheese
salt and freshly ground pepper
1/4 c dried bread crumbs

1. Bring a large pot of salted water to a boil. Add the chard stems and cook for 2 minutes. Add the leaves and continue to cook for another minute. Drain well.

2. Preheat the oven to 350. Grease a 1 1/2-quart casserole of 9x13 inch baking dish. You can also use two smaller dishes which will cook for less time.

3. Melt the butter over medium heat in a medium saucepan. Add the onion and saute until soft, about 3 minutes. Whisk in the flour to form a paste. Whisk in the milk and bring to a boil. Reduce the heat and stir in the cheese. Season with salt and pepper and remove from the heat. Fold in the chard.

4. Transfer the chard mixture to the prepared casserole dish. Sprinkle the bread crumbs on top.

5. Bake for 25 to 35 minutes, until the sauce is bubbling and the top is browned. Serve hot (with a slice of crusty bread)!

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