When offering vegetable side dishes, you will want to have a variety of flavors. Not every dish on the table can or should be "super cheesy", "over the top with flavor" or "the best you have ever tasted".
Sometimes the dish needs to be delicious, subtle, nutritious, fresh or simply a green vegetable, prepared well and served with pride.
Enter this dish.
|Alice Water's Swiss Chard Gratin|
Alice Water's Swiss Chard Gratin
adapted from, the Wednesday Chef
350 degree oven
1 1/2 pounds Swiss chard - we used rainbow chard
1 c dry bread crumbs - we used whole wheat
2 T butter
1 small onion, diced
2 t butter
salt and pepper
2 - 3 t flour
1/2 c milk
fresh grated nutmeg
Wash chard, remove stems. Slice stems thinly, cut leaves into 1 inch squares. Bring a large pan of salted water to a boil, add stems, cook 2 minutes, add leaves and cook additional 3 minutes. Drain well, set aside.
In a large flat bottom pan, melt 2 T butter, add dry bread crumbs and saute until golden. Remove from pan and set aside.
Add the 2 teaspoons butter to the same pan and saute diced onion. To the onions, add the flour and milk, stirring until mixed well. Bring to a boil and simmer for a minute or so. Add chard, salt and pepper and fresh nutmeg.
Turn chard mixture into a prepared baking pan (1 1/2 qt), top with the buttered crumbs, bake 25-30 minutes or until bubbly.
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