Chard Gratin

Directions

1. 1
   Wash and stem: 1 1/2 bunches of chard.
2. 2
   Save half the stems and slice them thin.
3. 3
   Bring 2 quarts of salted water to a boil and cook the sliced stems for 2 minutes.
4. 4
   Add the chard leaves and cook until tender, about 3 minutes.
5. 5
   Drain and cool.
6. 6
   Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.
7. 7
   Toss together: 1 cup fresh breadcrumbs (see page 62), 2 teaspoons melted butter.
8. 8
   Toast on a baking sheet in a 350F oven, stirring now and then, until lightly brown, about 10 minutes.
9. 9
   Melt over medium heat in a heavy-bottomed pan: 1 1/2 tablespoons butter.
10. 10
    Add: 1 onion, diced.
11. 11
    Cook over medium heat until translucent, about 5 minutes.
12. 12
    Stir in the chard and: Salt.
13. 13
    Cook for 3 minutes.
14. 14
    Sprinkle with: 2 teaspoons flour.
15. 15
    Stir well and add: 1/2 cup milk, A little freshly grated nutmeg.
16. 16
    Cook for 5 minutes, stirring occasionally.
17. 17
    Add more milk if the mixture gets too thick.
18. 18
    The chard should be moist but not floating in liquid.
19. 19
    Taste and add salt if needed.
20. 20
    Butter a small baking dish.
21. 21
    Spread the chard mixture evenly in the dish and dot with: 2 teaspoons butter.
22. 22
    Sprinkle the breadcrumbs evenly over the top.
23. 23
    Bake in a 350F oven until the gratin is golden and bubbling, 20 to 30 minutes.
24. 24
    Substitute 1 1/2 pounds spinach for the chard.
25. 25
    Wilt the spinach in a pan with a little butter and water.
26. 26
    Cool and squeeze out the excess liquid, as above.