Easy Swiss Chard Gratin
This easy gratin is all about the greens as they are cooked in milk and then topped with breadcrumbs and a handful of parmesan. This a great gratin for when you have more greens than you know what to do with - chard, kale, turnip greens, beet greens, spinach. Try a mix of different greens!
Servings 6 servings
Calories 225kcal
Ingredients
- 4 tbsp unsalted butter, divided, half with the bread crumbs, half with the greens
- 2 cups fresh bread crumbs
- 1 1/2 lbs Swiss chard, or a mix with turnip greens, beet greens, kale, spinach
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1 tbsp flour
- 3/4 cup whole milk
- 2 oz parmesan cheese, shredded
Instructions
- Heat oven to 350F.
- Make the Bread Crumbs: Melt 2 tablespoons of butter and toss it with the bread crumbs. Spread out the bread crumbs on a baking sheet and bake for 8-10, stirring occasionally, until golden brown.
- Prepare the Greens: Wash the greens you are using well to make sure to rinse off all the dirt.
- For chard, fold each leaf in half and stem the chard, cutting the stem off of the leaves. Cut the leaves into 1/2 inch slices and also chop up the top half of the stem (discarding the tough bottom part). Reserve the chopped chard stems for the next step.
- If using other types of greens, cut off the stems if they are long and then cut the leaves in 1/2 inch slices.
- Saute the Greens: In a large skillet, melt the remaining 2 tablespoons of butter over low heat.
- Add the reserved chard stems, shallots, garlic, and salt. Gently saute the onion and garlic until soft and translucent, about 10 minutes.
- Add the chopped greens, cover the skillet and steam for 15 minutes, or until the greens are tender and wilted.
- Add the flour to the skillet and stir to combine. Then pour the milk over and bring to a simmer over medium heat. Simmer for 5 minutes to thicken the milk.
- Bake the Gratin: If you are using an oven safe skillet, leave the greens in the pan. If not, transfer the mixture to a casserole dish. Either way top the greens with the toasted bread crumbs and then sprinkle the parmesan on top.
- Bake for 20-25 minutes, until browned and bubbling. Let cool for 5 minutes and serve.
Notes
- Recipe Inspiration: This recipe was inspired by Alice Waters' Swiss Chard Gratin in The Art of Simple Food.
- Bread Crumbs: If you don't have any bread to make fresh breadcrumbs, use 1 cup dried bread crumbs.
- Greens: I used one bunch of swiss chard, one bunch of white turnip greens, and one bunch of baby spinach greens. You will have a very big pile of chopped greens when you are done. Don't worry, it will all cook down!
- Casserole Dish: For everyday dinners I use a large oven-safe skillet for the gratin and move it directly from the stove top to the oven. For company I like to use my Bennington Potters Oval Casserole Dish.
Nutrition
Calories: 225kcal