Swiss Chard Gratin

Ingredients

Gratin

• 2 tablespoons butter, softened
• 2 tablespoons fresh breadcrumbs
• 1/4 cup fresh breadcrumb
• 1 lb swiss chard, any color
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt
• fresh ground pepper, to taste

Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups low-fat milk
• 1/3 teaspoon salt
• 1 bay leaf
• 1/8 teaspoon nutmeg
• 2 tablespoons finely chopped fresh oregano
• 2 teaspoons finely chopped fresh thyme
• 1 cup grated gruyere cheese

Directions

1. 1

   Heat oven to 400°.

2. 2

   Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.

3. 3

   Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them.

4. 4

   Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside.

5. 5

   Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, thyme and 1/2 cup of the cheese; remove from heat and discard bay leaf.

6. 6

   Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.