Ingredients
Scale
Toasted bread crumbs
- 1 tbsp butter
- ½ cup Panko bread crumbs
Chard Sauté
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 pounds Swiss chard (large bunches), leaves separated from stems, leaves cut into 1-inch strips, stems cut into ½-inch strips
- 1 medium onion, diced
- ½ teaspoon + ½ teaspoon kosher salt
- 1 tablespoon flour
- ¾ cup milk
- ½ teaspoon fresh ground black pepper
- A few grates of fresh nutmeg
Instructions
- Toast the bread crumbs: Melt 1 tablespoon of butter in a sauté pan or dutch oven over medium heat, then add the bread crumbs and toss to coat. Cook, stirring often, until golden brown, about 3 minutes. Remove the toasted crumbs to a plate.
(Pay attention and keep tossing in this step; bread crumbs go from browned to burnt in an instant.) - Prep the chard and onion: Separate the leaves of the Swiss chard from the stems. (I fold the leaves over and run my knife down the edge of the stem to separate them.) Slice the stems into ¼-inch slices, and the leaves into 1-inch slices. Trim, peel, and dice the onion.
(If the chard has dirt on it, I use a salad spinnerto clean it. I separate the stems from the leaves first, then I swish the stems in the water in the spinner to clean them. I slice the leaves, and put them into the water in the spinner. Then I use the spinner to rinse and dry the leaves.)
- Sauté the onions and the chard stems: Wipe out the saute pan and put it back over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter and heat until the butter stops foaming. Add the sliced chard stems and the onions, and sprinkle with ½ teaspoon of kosher salt. Sauté until the onions and stems soften, about 5 minutes.
- Steam the chard leaves: Add the chard leaves to the pot and sprinkle with 1 teaspoon of kosher salt. Cover the pot and cook until the leaves are wilted and tender, about 5 more minutes.
- Make the milk sauce: Sprinkle the flour over the wilted chard and stir until evenly coated. Add the milk, black pepper, and nutmeg, and cook, stirring occasionally, until the milk is bubbling and has thickened up a little, about 3 minutes.
- Assemble and bake the gratin: Heat an oven to 400°F. Pour the chard into the baking dish, top with the bread crumbs in an even layer, and put the baking dish in the oven. Bake for 15 minutes, or until the crust is well browned and the chard is bubbling. Remove the baking dish from the oven, let it rest for 10 minutes to cool down, then serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: ½ cup of gratin
- Calories: 239
- Sugar: 2.3 g
- Sodium: 921.4 mg
- Fat: 14.1 g
- Carbohydrates: 16.3 g
- Fiber: 0.9 g
- Protein: 12.1 g
- Cholesterol: 35.8 mg