This was pretty much the first time I have cooked with swiss chard. Last year in our CSA we got some and I looked at it and said...um, no thanks! My how I have grown in just one season!
I can't get enuf of the fresh produce this season...and apparently neither can the rabbits. We have been battling them constantly this year in our garden.
I got the recipe from Andrea Chesman's Garden Fresh Vegetable Cookbook.
Swiss Chard Gratin Serves 6 2 lbs. (12-16 stems with leaves) chard, stems sliced and leaves cut into 1 in. ribbons 4 T butter 1 onion, halved and sliced 1/4 C unbleached all purpose flour 2 C milk 1 C Gruyere, grated salt and freshly ground pepper 1/4 C dried bread crumbs I cut my recipe in half since I only had half the amt of swiss chard.
Bring a large stockpot of salted water to a boil. Add the chard stems and cook for 2 min. Add the leaves and continue to cook for another min. Drain well.
Preheat the oven to 350. Grease a 11/2 qt. casserole or 9x13 with butter.
Melt the butter over medium heat in a medium saucepan. Add the onion and saute till soft, about 3 min. Whisk in the flour to form a paste. Whisk in the milk and bring to a boil. Reduce the heat and stir in the cheese. Season with salt and pepper. Fold in the chard.
Transfer the chard mixture to the prepared baking dish. Sprinkle the bread crumbs on top. (I put some xtra shredded cheese on top of the bread crumbs. Also, I did not have Gruyere cheesed handy, so I used cheddar in its place)
Bake for 25-35 min, until sauce is bubbling and the top is browned. Serve hot.
From what I understand, swiss chard is in the beet family. So this dish does have a very distinct, beet like flavor. Don't let that scare you off, Gnightgirl. It is very tasty.