Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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 Nutrition

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.
Most Helpful

We have a local farm box that comes to our house and swiss chard has been in it a good bit. We love the stuff, but we're running out of ideas. Food.com to the rescue! I did adjust it a bit to cut some of the calories. I don't cook very often, but decided to tackle this one on my own. It turned out GREAT. There was none left, the kids and husband slurped it up. I was told it was a keeper - and they want to try it with other veggies. Hey, that's a win!

CandyTX July 22, 2013

Yum! Made with home grown chard and you know it's good when there aren't any leftovers! Couldn't find the nutmeg, subbed a bit of Old Bay and reduced the oregano. Thanks for a great recipe.

ktkate June 14, 2013

Only made half a recipe and used fontina cheese. Loved it. Will have it a lot while the chard is growing.

adopt a greyhound July 11, 2012