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Chard Gratin picture

Chard Gratin

This chard recipe has such interesting flavors, it can stand on its own as a main dish. As a side, try serving it with roast chicken.

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  • 2 pounds chard
  • 4 tablespoons unsalted butter, split
  • 1 small yellow onion, finely chopped
  • 1 cup panko (Japanese style bread crumbs)
  • 1 garlic clove
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 cup crumbled fresh goat cheese

Serves 6 as a side

  1. Preheat the oven to 400F and lightly oil a 2-quart gratin (baking) dish.
  2. Wash the chard and then separate the leaves from the stems.  Roughly chop the leaves and finely chop the stems.
  3. Melt 2 tablespoons of the butter in a wide skillet over medium heat.  Add the onion and the chard stems.  Cook, stirring occasionally, until the onion begins to brown, about 10 minutes.
  4. Add the chard leaves, sprinkle with 1/2 teaspoon of salt, and cook until the leaves are wilted and tender, about 7 minutes more.  Set aside.
  5. Melt 1 tablespoon of butter in a small saucepan and add the panko (bread crumbs), garlic and parsley.  Cook, stirring, for about a minute, and then remove the bread crumb mixture to a small bowl and reserve.
  6. In the same small saucepan add the remaining tablespoon of butter and stir in the flour.  When the butter is bubbly and the flour is well incorporated, whisk in the milk.  Simmer for 5 - 7 minutes (or until the mixture has thickened) and season with 1/2 teaspoon salt.   Add this milk mixture to the chard, then stir in the goat cheese.
  7. Taste the chard mixture and add more salt and pepper as desired, and then pour the chard mixture into the prepared gratin dish. Sprinkle the bread crumb mixture in an even layer over the top.  (Note:  The gratin can be prepared to this point up to a day ahead.  Bring to room temperature before baking.)
  8. Bake until the gratin is heated through and the breadcrumbs are golden, about 20 minutes. Serve hot.

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