Swiss Chard Gratin This recipe is from Alice...

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Swiss Chard Gratin

This recipe is from Alice Water’s “Chez Panisse Vegetables” Cookbook. It was delicious, but very rich! I’d say this is a good side vegetable to go with other vegetables on the side. Here’s my paraphrased version of Alice Water’s recipe. I added chopped shallot with the garlic at the beginning, and tossed the breadcrumbs with a little bit of crushed garlic and olive oil. Other than that, I tried to make it just the way it says in the book.

Wash and stem 2 lbs chard, appx 3-4 cups of chard leaves. Heat 3 tblsp butter in a pot, add 1 or 2 chopped garlic cloves and sauté for 1 minute. Add chard and sauté until wilted. Warm 2 cups milk in a saucepan.

Sprinkle 2 tblsp flour over the cooking chard and butter, Stir to incorporate. Slowly add the milk and stir, a little bit at a time. Season with a fresh grating of nutmeg, salt and pepper. Transfer to a buttered baking dish and top with bread crumbs. Bake for 35 minutes until hot, bubbly and crunchy on top.