I made a couple minor changes to the recipe using olive oil only (no butter), panko for the bread crumbs, and ramekins instead of a 9x9 baking dish.
The quantity of olive oil and cheese used in this recipe is minimal, which allows the flavor of the Swiss chard to really shine through, and keeps the calories and fat within an acceptable range for a side dish.
Swiss Chard Gratin
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Ingredients (4 servings)
- 2 bunches Swiss chard leaves, torn into bite-size pieces (about 8 cups packed)
- 1 cup water
- 2 tablespoons olive oil
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1/4 cup grated Parmesan cheese, divided
- 1 tablespoon whole wheat bread crumbs (I use panko)
- Preheat oven to 350 degrees. Coat a 9x9 baking dish (or 4 ramekins) with cooking spray.
- Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes.
- Drain and set chard aside. In the same saucepan, heat olive oil over medium heat. Whisk in the flour until blended. Whisk constantly for 1 minute.
- Slowly whisk in the milk and 1/4 cup water. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes.
- Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to prepared baking dish (or ramekins).
- Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.
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