Gratin of Swiss Chard Stems

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By: Andrew Chase

With some crusty bread and a glass of white wine, this gratin makes a satisfying supper, and it's comfort food in the best sense. Feel free to use another good melting cheese of your choice.

Ingredients

2 bunches Swiss chard (about 2-1/2 lb/1.25 kg total)

2 tbsp (30 mL) butter

2 tbsp (30 mL) finely chopped shallots

3 tbsp (45 mL) all-purpose flour

Pinch each salt, cayenne pepper, white pepper and nutmeg

1-1/2 cups (375 mL) milk

1-1/2 cups (375 mL) shredded Gruyère cheese

1/2 cup (125 mL) fresh bread crumbs

Preparation

Remove leaves from chard (reserve for another use). Trim off stem ends and any brown spots; cut into 3-inch/8 cm lengths. In large pot of boiling salted water, boil until tender but not softened, about 10 minutes. Drain, chill under cold water and drain well. Pat chard leaves dry; arrange in buttered 6-cup/1.5 L gratin or casserole dish.

In saucepan, melt butter over medium heat; cook shallots until softened, about 1 minute. Stir in flour, salt, cayenne, pepper and nutmeg; cook, stirring, for 1 minute. Slowly whisk in milk; stirring, bring to boil. Reduce heat and simmer for 2 minutes. Remove from heat; add 1 cup/250 mL of the cheese, stirring until melted. Pour over chard, shaking dish to distribute evenly.

Sprinkle with remaining cheese and bread crumbs. Bake in centre of 450F/230C oven until bubbly and slightly browned, 25 to 35 minutes.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	239
Protein	14 g
Fat (total)	14 g
Sat. Fat	9 g
Carbohydrate	15 g
Fibre	4 g
Cholesterol	46 mg
Sodium	839 mg
Calcium	42 % RDI
Iron	29 % RDI
Vitamin A	65 % RDI
Vitamin C	448 % RDI
Folate	12 % RDI

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Source

Homemakers Magazine: September 2008

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