Swiss Chard Gratin

 

2

large bunches rainbow Swiss chard

1

cup soft bread crumbs, lightly toasted

1

cup shredded Parmesan or Gruyére cheese (4 oz)

2

tablespoons butter or margarine, melted

1

cup whipping cream

3

cloves garlic, crushed

1/4

cup butter or margarine

1

large red onion, finely chopped (1 cup)

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 Heat oven to 400°F. Spray shallow 1 1/2-quart casserole or gratin dish with cooking spray. Rinse Swiss chard; shake to remove excess moisture and pat dry. Cut leaves from stalks; finely chop stalks and leaves and keep separate.
• 2 In small bowl, mix bread crumbs, cheese and melted butter; set aside. In 1-quart saucepan, heat cream and garlic to boiling. Reduce heat; simmer 2 minutes. Remove from heat.
• 3 In 4-quart Dutch oven, melt 1/4 cup butter over medium heat. Cook onion in butter 3 minutes or until tender. Stir in chopped chard stalks; cook 12 to 14 minutes, stirring occasionally, until tender and beginning to brown. Increase heat to medium-high. Add chopped chard leaves, salt and pepper; cook 4 minutes or until wilted. Drain well, pressing with back of spoon. Spread mixture in casserole.
• 4 Strain cream, discarding garlic. Pour cream over chard. Sprinkle with bread crumb mixture. Bake uncovered 20 to 25 minutes or until bubbly and top is golden brown.