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1
Preheat oven to 400u00b0 F. Butter a 1-2 quart oval baking or gratin dish and set aside.
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2
Slice fennel bulb(s) in half lengthwise and remove core from each half. Cut side down, slice fennel about A1/4a thick (will start as half moons and get smaller as you reach the frond end). Repeat with remaining piece(s).
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3
Slice chard stems the same way.
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4
Roll the chard leaves and chop.
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5
Melt butter in a wide saute pan and cook over medium low heat, stirring. When butter begins to brown and smell nutty, add fennel and chard stems and cook until tender (but still holds a bite) about 5 minutes. Season with a pinch of kosher salt.
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6
While fennel and chard stems are cooking, place chevre in a small saucepan with milk and chicken stock. Heat over medium low, stirring until mixture is well combined. Turn off heat.
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7
Transfer fennel and chard stems to a colander. Gently press down vegetables with the back of a wooden spoon to remove excess liquid. Move fennel and chard stems to a large bowl.
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8
Increase heat to medium high and add chard leaves to saucepan by the handful, stirring until all of it has wilted. Transfer chard leaves to the colander and repeat with the wooden spoon. Once you have removed excess liquid, place chard leaves into the bowl with fennel and chard stems. Add chevre mixture to vegetables and transfer to prepared gratin dish, spreading evenly.
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9
Top fennel and chard with salsa verde bread crumbs and bake for 20 minutes. When finished, gratin should be bubbling and top golden. Remove and allow gratin to cool for a few minutes before serving. Enjoy!
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10
Combine parsley, fennel fronds, olives, minced garlic, orange juice and olive oil in a bowl.
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11
When you are ready to put gratin in oven, add breadcrumbs and stir to combine.
