SWISS CHARD GRATIN

Swiss Chard Gratin image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h55m

Yield 6

Number Of Ingredients 10

Previous Next

2 large bunches rainbow Swiss chard
1 cup soft bread crumbs, lightly toasted
1 cup shredded Parmesan or Gruyére cheese (4 oz)
2 tablespoons butter or margarine, melted
1 cup whipping cream
3 cloves garlic, crushed
1/4 cup butter or margarine
1 large red onion, finely chopped (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 400°F. Spray shallow 1 1/2-quart casserole or gratin dish with cooking spray. Rinse Swiss chard; shake to remove excess moisture and pat dry. Cut leaves from stalks; finely chop stalks and leaves and keep separate.
In small bowl, mix bread crumbs, cheese and melted butter; set aside. In 1-quart saucepan, heat cream and garlic to boiling. Reduce heat; simmer 2 minutes. Remove from heat.
In 4-quart Dutch oven, melt 1/4 cup butter over medium heat. Cook onion in butter 3 minutes or until tender. Stir in chopped chard stalks; cook 12 to 14 minutes, stirring occasionally, until tender and beginning to brown. Increase heat to medium-high. Add chopped chard leaves, salt and pepper; cook 4 minutes or until wilted. Drain well, pressing with back of spoon. Spread mixture in casserole.
Strain cream, discarding garlic. Pour cream over chard. Sprinkle with bread crumb mixture. Bake uncovered 20 to 25 minutes or until bubbly and top is golden brown.

Nutrition Facts : ServingSize 1 Serving