Swiss Chard Gratin

Submitted by kitty.rock

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 1 gratin
• Serves: 4

ingredients

• 2 bunch swiss chard leaves, chopped (about 8 cups packed)
• 236.59 ml water
• 14.79 ml extra virgin olive oil
• 14.79 ml unsalted butter, more for the baking dish
• 236.59 ml low-fat milk
• 29.58 ml unbleached white flour
• sea salt (to taste)
• fresh ground black pepper (to taste)
• 59.14 ml grated comte cheese or 59.14 ml grated parmesan cheese, divided
• 14.79 ml whole wheat bread crumbs

directions

1. Preheat oven to 350°F
2. 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.
3. 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.
4. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes.
5. Season with salt and pepper and stir in half of the grated cheese.
6. Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish.
7. Sprinkle with remaining cheese and breadcrumbs.
8. Bake for 20 minutes or until hot and bubbling.
9. Serve immediately.

Reviews

[Sharon123]

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.