The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting.
- Seperate the stems and leaves of the chard.
- Wash the stems and cut diagonally into 1-inch pieces.
- Wash the leaves in 2 changes of water as they can be sandy.
- Spin dry and coarsely chop the leaves.
- Heat the oil in a wok or large pan.
- Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
- Add the leaves and cover.
- Steam until leaves wilt, stirring occasionally.
- If mixture is too wet, uncover and cook off excess liquid.
- Transfer to an oven proof casserole and set aside.
- Preheat oven to 350°F.
- Prepare a Sauce Velouté.
- Melt butter in a saucepan.
- Add flour and cook, stirring for 3-4 minutes.
- Add 1/4 cup stock, stirring to form a paste.
- Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
- This will prevent lumping.
- When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
- Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
- Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
- Finish in oven 20-25 minutes.