Servings: four to six as a side dish.
I like the 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.
Sauté sliced chard stems first until tender; then add the leaves and wilt them.
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Fantastic and simple... I made mine with 2 slices of salt pork instead of bacon, added about a 1/4 of an onion diced to the pan once the pork was hot and then proceeded to cook the stems and leaves with the pork. I also made a roux using about 1/4 cup of flour-- whisked some of the hot cream in the flour and then added the flour mixture to the rest of the cream. I did this because I thought the gratin would be too watery without some kind of binder. I finished the dish with some grated Gruyere, Parmesan and Monterey Jack cheeses before adding the breadcrumbs (and did not include the salt pork or bacon). It was perfect!
Christmas day side item = delicious! Will definitely make it an annual dish.
Delish. Rich, but really good. Careful with the salt. Ours was teetering on the edge of too salty. I'll use less next time.
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