5 tablespoons unsalted butter
1 cup fresh white bread crumbs, from two slices white bread
3 ounces Gruyère cheese, grated (1 cup)
1 clove garlic, minced
1 teaspoon Herbes de Provence
1/8 teaspoon nutmeg, freshly grated
1 cup chicken broth
1/2 cup half and half
1 tablespoon all purpose flour
1 medium onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
1 pound spinach, coarse stems discarded, leaves coarsely chopped
1. Preheat oven to 400*F.
2. Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in small bowl.
3. Boil broth in a small saucepan until reduced by half. Add half and half.
4. Melt 1 tablespoon butter in small saucepan over medium heat and stir in flour. Cook, stirring, 1 minute. Then stir in broth mixture and boil, stirring, 1 minute. Season sauce with salt and pepper.
5. Cook onion in remaining 2 tablespoons butter in a large pot over medium-low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste. Cook, stirring, until vegetables are tender but not browned, about 8 minutes.
6. Increase heat to medium-high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
7. Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. (Alternately, you could salad spin the vegetables to remove as much liquid as possible.) Toss vegetables with sauce and transfer to a buttered baking dish, spreading evenly.
8. Top vegetables with bread crumbs and bake until edges are bubbling and topping is golden, about 20 minutes.
This recipe is from epicurious.com and I greatly enjoyed it. The guys found it palatable, but they’re not really loved of greens in the first place. This is sad. I thought the dish, thanks to the great flavors in the topping, was tasty and I’d be willing to make it again if anyone else wanted to eat it with me. Between you and me, blog readers, I’m quite content just to have Cheater Greens whenever we get greens in our box. And not just for the bacon!
Shown here with sautéed goat chops. Teeny, tiny, sautéed goat chops.