• 70minutes
  • 242calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter , softened

  2. 2 tablespoons fresh breadcrumbs

  3. 1/4 cup fresh breadcrumb

  4. 1 lb swiss chard , any color 1 tablespoon extra virgin olive oil

  5. 1 medium shallot , finely chopped

  6. 2 garlic cloves , finely chopped

  7. 1/2 teaspoon salt

  8. fresh ground pepper , to taste

  9. 2 tablespoons butter

  10. 2 tablespoons flour

  11. 1 1/2 cups low-fat milk

  12. 1/3 teaspoon salt

  13. 1 bay leaf

  14. 1/8 teaspoon nutmeg

  15. 2 tablespoons finely chopped fresh oregano

  16. 2 teaspoons finely chopped fresh thyme

  17. 1 cup grated gruyere cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°.

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

  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. 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. 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.


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