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Prep 10 mins
Cook 30 mins
This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve. From the Whole Foods website.
- 2 bunches swiss chard leaves, chopped (about 8 cups packed)
- 1 cup water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, more for the baking dish
- 1 cup low-fat milk
- 2 tablespoons unbleached white flour
- sea salt (to taste)
- fresh ground black pepper (to taste)
- 1⁄4 cup grated comte cheese or 1⁄4 cup grated parmesan cheese, divided
- 1 tablespoon whole wheat bread crumbs
- Preheat oven to 350°F
- Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside.
- In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute.
- Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes.
- Season with salt and pepper and stir in half of the grated cheese.
- Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish.
- Sprinkle with remaining cheese and breadcrumbs.
- Bake for 20 minutes or until hot and bubbling.
- Serve immediately.
I made this using collard greens and it turned out yummy. I used soy milk. A nice way to cook up greens. Thanks! Made for ZWT 2012 for the Herbaceous Curvaceous Honeys.