Chard Gratin: adapted

This is the recipe I made over Christmas (and Thanksgiving here in Juneau for that matter) I adapt it pretty drastically. See notes.


2 bunches Swiss chard leaves, chopped (about 8 cups packed) 

1 cup water

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter (I use Earth Balance... better for you and better for the world), more for the baking dish 

1 cup low fat (soy) milk

2 tablespoons unbleached white flour (I use unbleached whole wheat white flour, King Arthur's brand is my favorite)

Sea salt and freshly ground black pepper

1/4 cup grated Comté or Parmesan cheese, divided 

1 tablespoon whole wheat bread crumbs

Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9x9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.



Yummy yummy yummy...