Chard Gratin

Preparation

1. Step 1

   Wash and stem: 1 1/2 bunches of chard.

   Step 2

   Save half the stems and slice them thin. Bring 2 quarts of salted water to a boil and cook the sliced stems for 2 minutes. Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.

   Step 3

   Toss together: 1 cup fresh breadcrumbs (see page 62), 2 teaspoons melted butter.

   Step 4

   Toast on a baking sheet in a 350°F oven, stirring now and then, until lightly brown, about 10 minutes.

   Step 5

   Melt over medium heat in a heavy-bottomed pan: 1 1/2 tablespoons butter.

   Step 6

   Add: 1 onion, diced.

   Step 7

   Cook over medium heat until translucent, about 5 minutes. Stir in the chard and: Salt.

   Step 8

   Cook for 3 minutes. Sprinkle with: 2 teaspoons flour.

   Step 9

   Stir well and add: 1/2 cup milk, A little freshly grated nutmeg.

   Step 10

   Cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed.

   Step 11

   Butter a small baking dish. Spread the chard mixture evenly in the dish and dot with: 2 teaspoons butter.

   Step 12

   Sprinkle the breadcrumbs evenly over the top. Bake in a 350°F oven until the gratin is golden and bubbling, 20 to 30 minutes.

2. Variation

   Step 13

   Substitute 1 1/2 pounds spinach for the chard. Wilt the spinach in a pan with a little butter and water. Cool and squeeze out the excess liquid, as above.