Slightly bitter in taste and full of texture, Swiss chard is versatile and lends itself to surprising combinations...As a substitute for spinach [in gratin], the chard adds a tartness and texture that spinach lacks. The ribs are very flavorful and hold their shape in soups, sautes and gratins. -- Peter Kemp
This recipe by Peter Kemp originally appeared in The Chicago Tribune.
- 1 large bunch (about 1 pound) Swiss chard
- 1/4 Cup onion, finely diced
- 3 garlic cloves, minced
- Freshly ground black pepper
- 1/2 Cup chicken broth or vegetable broth
- 1/4 Cup freshly grated Parmesan cheese
- 1/4 Cup bread crumbs
Step 1: Cut or tear the chard leaves away from the stalks and wash each separately. Cut the chard stalks into 1-inch pieces.
Step 2: Heat a pot of water to the boil. Add salt to the water and then the chard stalks. Cook until the stalks are easily pierced with a sharp knife, about 5 minutes. Remove the chard stalks with a slotted spoon and allow them to drain.
Step 3: Heat the water back to the boil and add the chard leaves. Blanch about 30 seconds. Remove and immediately run cold water over the greens to stop the cooking. Drain well and squeeze out excess water.
Step 4: Roughly chop the chard greens and combine with the chard stalks. Set aside.
Step 5: Heat the oven to 425 degrees.
Step 6: Cook 1/4 cup diced onion in a small skillet over medium-high heat until wilted; add 3 cloves chopped garlic and cook 1 minute. Combine with the Swiss chard, salt and pepper.
Step 7: Put chard mixture into a shallow 1-quart gratin or baking dish. Add 1/2 cup stock. Combine 1/4 cup Parmesan cheese and 1/4 cup bread crumbs. Cover the top with the mixture and dot with a few pats of butter.
Step 8: Bake the gratin until the top is browned and the chard is tender, not mushy, 10 to 15 minutes.