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