Recipe by Hey Jude
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.
Top Review by CandyTX
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!
- 2 tablespoons butter, softened
- 2 tablespoons fresh breadcrumbs
- 1⁄4 cup fresh breadcrumb
- 1 lb swiss chard, any color
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1⁄2 teaspoon salt
- fresh ground pepper, to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1⁄2 cups low-fat milk
- 1⁄3 teaspoon salt
- 1 bay leaf
- 1⁄8 teaspoon nutmeg
- 2 tablespoons finely chopped fresh oregano
- 2 teaspoons finely chopped fresh thyme
- 1 cup grated gruyere cheese
Directions See How It's Made
- Heat oven to 400°.
- 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.
- Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them.
- 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.
- 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.
- 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.