Parmesan Swiss Chard Gratin
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I like the new variety of Swiss chard called "Bright Lights," which has yellow and pink stalks, but any Swiss chard will work fine. The chard leaves just need wilting for this gratin, but be sure to sauté the stems until lightly browned; this softens their flavor.
INGREDIENTS
1/2 cup toasted or stale coarse breadcrumbs
2 tablespoons unsalted butter, more for coating the gratin pan
1 cup heavy cream
2 cloves garlic, smashed and peeled
Freshly ground black pepper
1/2 teaspoon coarse salt
3 strips bacon
1 pound Swiss chard, washed, and drained, stems removed and cut crosswise into
1/4 inch slices, leaves cut into 1/2-inch wide ribbons
1/3 cup grated Parmigiano-ReggianoHeat the oven to 400 degrees. Butter a shallow 5 or 6 cup ceramic gratin dish. Melt 1 tablespoon of the butter and toss it with the breadcrumbs; set aside.
In a medium saucepan, bring the cream and garlic to a boil, watch that it doesn't boil over, immediately lower the heat, and simmer vigorously for 5 minutes, to reduce the cream to about 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly, stirring occasionally to loosen. Season with a few grinds of fresh pepper and 1/4 teaspoon of the salt.
Meanwhile, in a large (12-inch) nonstick skillet, cook the bacon over medium heat until crisp and browned. With tongs, transfer it to paper towels; crumble when cool. Leave the bacon fat in the pan, if there's more than 2 tablespoons, drain a little off. Add the remaining 1 tablespoon of butter to the skillet and let it melt. Add the chard stems and sauté them over medium to medium-high heat until they're somewhat softened and browned on the edges, about 10 minutes.
Reduce the heat to medium, add the chard leaves and toss them with the contents of the skillet. Season them with the remaining 1/4 teaspoon salt. (You can add the leaves in 2 batches for easier handling). Sauté until all the leaves are wilted, about 2 minutes. Use tongs to transfer the contents of the pan to the gratin dish, leave behind any excess liquid in the sauté pan, spreading them evenly.
Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs. Bake for 25 minutes; the gratin will be brown and bubbly. Let rest for 10 to 15 minutes before serving.
Makes 4 to 6 servings