Creamy Swiss Chard Gratins
Sliced chard stems are sautéed with leeks, then combined with chard leaves, garlic, and a velvety white sauce, and baked with a crispy breadcrumb topping. If you don’t have small custard cups or baking dishes, you can make one larger gratin using a shallow 4-cup baking dish.
- ½ cup fresh breadcrumbs
- ⅓ cup Parmesan cheese, divided
- 2 tsp. olive oil, divided
- 2 Tbs. unsalted butter, divided
- 1 lb. Swiss chard, stems and leaves separated and thinly sliced
- 1 cup sliced leeks (white and light green parts from about 3 leeks)
- 2 cloves garlic, minced (2 tsp.)
- 1 Tbs. all-purpose flour
- 1 cup low-fat milk
- ½ tsp. vegetarian Worcestershire sauce
1. Preheat oven to 375°F. Coat four 8- or 10-oz. custard cups or ramekins with cooking spray. Combine breadcrumbs with 1 Tbs. Parmesan and 1 tsp. oil in small bowl. Set aside.
2. Heat 1 Tbs. butter and remaining 1 tsp. oil in large skillet over medium heat. Add chard stems and leeks, and season with salt, if desired. Cover, and cook 7 to 8 minutes, or until softened, stirring frequently. Uncover, and sauté
4 minutes, or until pan is dry and vegetables brown around edges. Add chard leaves, and cook 1 minute, or until leaves are completely wilted. Stir in garlic, and cook 30 seconds. Transfer to bowl.
3. Heat remaining 1 Tbs. butter in saucepan over medium-low heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, increase heat to medium, and cook 3 minutes, or until sauce is thick, stirring constantly. Remove pan from heat, stir in Worcestershire sauce and remaining Parmesan; season with salt and pepper, if desired. Stir sauce into chard mixture, then divide mixture among prepared custard cups or ramekins, and top with breadcrumb mixture.
4. Bake gratins 17 to 19 minutes, or until browned and bubbly. Let stand 5 minutes before serving.
April/May 2014 p.66