Chard Gratin
Wash and stem:
1½ bunches of chard
Save half the stems and slice them thin. Bring 2 quarts of salted water to a boil and cook the sliced stems for 2 minutes. Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.
Toss together:
1 cup fresh breadcrumbs
2 teaspoons melted butter
Toast on a baking sheet in a 350°F oven, stirring now and then, until lightly brown, about 10 minutes.
Melt over medium heat in a heavy-bottomed pan:
1½ tablespoons butter
Add:
1 onion, diced
Cook over medium heat until translucent, about 5 minutes. Stir in the chard and:
Salt
Cook for 3 minutes. Sprinkle with:
2 teaspoons flour
Stir well and add:
½ cup milk
A little freshly grated nutmeg
Cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed. Butter a small baking dish. Spread the chard mixture evenly in the dish and dot with:
2 teaspoons butter
Sprinkle the breadcrumbs evenly over the top. Bake in a 350°F oven until the gratin is golden and bubbling, 20 to 30 minutes.
Variations
Substitute 1½ pounds spinach for the chard. Wilt the spinach in a pan with a little butter and water. Cool and squeeze out the excess liquid, as above.
Recipe from Alice Waters - The Art of Simple Food
