The recipe was chard gratin from Alice Water's The Art of Simple Food. I started from the ideas in Alice's recipe, but streamlined it. Alice boils the chard until tender, toasts the bread crumbs in the oven, sautes an onion, adds the chard, then moves everything into a baking dish to brown in the oven. I cut this down to two pans, and two techniques - one pan for sauteing everything, then into the baking dish for browning in the oven.
The results were a dish that balances contrasts very well. The bitter chard had a creamy taste and texture from the flour and milk, with a hint of sweetness from the onions. The tender chard played well with the crunchy, toasted bread crumb topping.
This recipe is a lot lighter than I thought it would be; when I hear gratin, I think of potatoes covered in cheese and cream. This isn't a diet recipe per se - butter, milk, flour and bread crumbs are involved, after all. But the recipe uses just a little of those ingredients for flavor, with the chard being the star of the show. If you want to serve chard to someone who thinks they won't like it, this recipe is a great place to start.
Recipe: Swiss Chard Gratin