Chard Gratin

Ingredients
2 pounds chard
4 tablespoons unsalted butter
1 onion, finely chopped
Salt and freshly ground black pepper
1 cup fresh bread crumbs (made from 2 slices of fresh bread ground in a food processor)
1 clove garlic, minced
3 tablespoons fresh dill or parsley, chopped
1 tablespoon flour
1 cup milk, cream, half and half, or a mixture of cream and stock
1 cup soft goat cheese, crumbled

Instructions
1. Separate the leaves and chard stems. Wash well, and then coarsely chop the leaves. Trim the stems, wash well, and then dice them into small pieces.

2. Melt 2 tablespoons butter in a wide skillet over medium heat. Add the onion and chard stems and cook, stirring occasionally, until the onion has begun to brown a bit, about 20 minutes. Add the chard leaves, sprinkle with 1 teaspoon salt, and cook until wilted and tender, about 10 minutes.

3. Meanwhile, heat oven to 400*F and lightly oil a 2-quart gratin dish. Melt 1 tablespoon butter in a small skillet and add the bread crumbs, garlic, and dill or parsley. Cook, stirring for about a minute, then transfer to a bowl and return the pan to the heat.

4. Melt the last tablespoon of butter, stir in the flour, and then whisk in the milk. Simmer for 5 minutes, season with ¹⁄₂ teaspoon salt, and add to the chard mixture. Add the cheese, and then taste the mixture before seasoning with salt and pepper. 

5. Pour the chard mixture into the prepared dish and cover with the bread crumbs. Bake until heated through and golden on the surface, about 25 minutes. Let rest a few minutes before serving.

Comments
This recipe is from Local Flavors: Cooking and Eating from America’s Farmers’ Markets.  Art declared this to be the tastiest recipe I’ve made for swiss chard and I actually ended up making it again the following week.  Quite a success story.  It’s very easy, although not super friendly to your dishwasher due to using two pans and a baking dish.  It’s definitely worth it. 

Shown here with Mustard Crusted Tilapia.