Gratin of Swiss Chard Stems
This recipe makes 6 servings
Ingredients
- 2 bunches Swiss chard, (2-1/2 pound/ 1.25 kg)
- 2 tbsp butter
- 1 tbsp shallots, finely chopped
- 3 tbsp flour
- 1-1/2 cups milk
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 pinch white pepper
- 1 pinch grated nutmeg
- 1-1/2 cups shredded Gruyère cheese or Cheddar cheese or Swiss cheese
- 1/2 cup fresh bread crumbs
Preparation
Preheat oven to 450°F (230°C).
Remove leaves from Swiss chard and reserve for another use. Trim 1/4 inch (5 mm) off bottom of stems and discard. Trim off any brown spots, removing tough strings from outside. Cut into 3-inch (8 cm) lengths. In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft. Drain and chill under cold water. Drain well and pat dry. Arrange in greased 6-cup (1.5 L) gratin or casserole dish. Set aside.
In saucepan, melt butter over medium heat; cook shallots for 1 minute. Stir in flour; cook, stirring, for 2 minutes without browning. Gradually whisk in milk. Add salt, cayenne pepper, white pepper and nutmeg. Bring to boil; reduce heat and simmer for 2 minutes. Remove from heat. Stir in 1/2 cup of the cheese until melted.
Pour sauce over Swiss chard, shaking dish to distribute. Sprinkle with remaining cheese and bread crumbs. Bake in 450°F (230°C) oven for 25 to 35 minutes or until bubbly and slightly browned.
- Keywords : Sides; French; Boil/Simmer; Bake; Thanksgiving; Winter; Swiss chard; Cheddar cheese; Bread crumbs;
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