We’re always on the lookout for incorporating new vegetables in our meals, that’s how Creamy Swiss Chard Gratin became a tradition at our Thanksgiving and Christmas meals.
We were tired of green beans. . . . peas weren’t doing anything for us . . . .broccoli seemed too ordinary.
Swiss Chard seemed a little exotic — a little out of the norm so . . . .
. . . . Swiss chard gratin it was!
This recipe really isn’t exotic or difficult, nor do you have to wait to make it just for a special occasion. It’s just too delicious to save for just once or twice a year. . . . you can make it when you want something out of the ordinary. We used to buy the entire Swiss Chard leaves with stems but then we came across it already cleaned and cut.
We really love the convenience!
This recipe has so many layers of flavor and texture.
The bacon or pancetta lends a smokey salty taste to the gratin.
The creaminess comes from the cream infused with garlic that you reduce along with your choice of freshly grated cheese such as Gruyere {our choice}, Parmigiano Reggiano, Emmental, or aged Gouda. And since we love cheese we always add just a little extra. How can you go wrong with cheese?? 🙂
And the finish is a topping of fresh breadcrumbs from artisan bread or French Baguettes which when the gratin is baked adds a wonderful crunch.
This is really a master gratin recipe with so much versatility!
It’s one you can use to make greens such as the Swiss chard but also spinach, kale and broccoli raab. I came across an article in Fine Cooking entitled “Creamy Winter Greens Gratin” several years ago. Ever since then we’ve been making this recipe.
We’ve used other greens but the family’s favorite for the holidays seems to be the Swiss chard gratin although I like the kale too.
If you’re wanting to serve your family more greens, and you want to try something a little different but special . . .
. . . this is it.
La buona cucina rende allegri! {Good food makes people happy!}
All prossima!
Creamy Swiss Chard Gratin {Bietola Cremosa al Gratin}
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup fresh breadcrumbs - from artisan bread or French baguettes
- 1 cup heavy cream
- 2 large garlic cloves smashed and peeled
- 2 1/2 ounces bacon about 3 strips or 1 1/2 ounces thinly sliced pancetta (Italian bacon) chopped.
- 2 cups cooked winter greens Swiss chard, spinach, kale, or broccoli raab Instruction for cooking greens is below recipe.
- 1/2 cup freshly grated Parmigiano Reggiano or a combination of Parmigiano and another hard cheese like Gruyere, Emmental, or aged Gouda. I won't say anything if you want to add a little bit more cheese than called for 🙂
Instructions
- Heat the oven to 400 F. Have ready a shallow 4-cup ceramic gratin dish or casserole dish (any shape is fine as long as it's shallow). Melt 1 tablespoon of the butter and toss it in a small bowl with the breadcrumbs and a pinch of kosher salt and a little ground pepper; set aside.
- In a medium saucepan, bring the cream and garlic to a boil over medium-high heat (watch that it doesn't boil over), immediately lower the heat, and simmer vigorously until the cream reduces to about 3/4 cup, 4 to 8 minutes. (Don't over-reduce.) Take the pan off the heat and remove and discard the garlic cloves. Let the cream cool slightly, stirring occasionally to keep skin from forming. Season with 1/4 teaspoon salt and a few grinds of fresh pepper.
- Meanwhile, in a large nonstick skillet, cook the bacon or pancetta over medium heat until crisped and browned, about 7 minutes. Transfer to paper towels, and carefully pour off most of the excess fat in the skillet (but don't wipe it clean). Add the remaining 1 tablespoon butter to the skillet and let it melt. Add the Swiss Chard, season with 1/4 teaspoon salt if using bacon (omit the salt if using pancetta), and cook, stirring constantly for 1 minute. Transfer the greens to the gratin dish and spread them evenly.
- Sprinkle the bacon or pancetta evenly over the greens. Sprinkle on the cheese. Pour the seasoned cream over all, and top with the buttered breadcrumbs. Bake until the gratin is brown and bubbly, about 25 minutes. Let rest for 10 to 15 minutes.
- *******************************************************************************************************************
Directions on how to prep & Cook the Greens
- To get the 2 cups of cooked greens you need for the gratin, be sure to start out with the amount of raw vegetables specified below.
- Cut off and discard the tough stems (use a small, sharp paring knife and trim around the stem).
- I find it easier to use a large spaghetti pot with the strainer insert.
- Bring a large pot of lightly salted water to a boil, submerge all the greens, and cook just until tender (see cooking times below). Drain well and then spread on a towel to absorb excess moisture. If the green still seem very wet, squeeze them gently to remove excess liquid.
- Swiss Chard-- Start with 1 3/4 pounds chard, stems cut away and reserved for another use (slice, freeze, and add to your next vegetable soup) and leaves roughly chopped to yield about 9 1/2 cups for 12 ounces. Cook for: 1 minute
- Spinach --Start with 1 pound of mature spinach, stems removed and leaves roughly chopped to yield about 7 cups lightly packed or 12 ounces.Cook for: 30 seconds, just until wilted.
- Broccoli raab -- Start with a 1 pound bunch broccoli raab, tough lower stems removed (almost half the bunch), as well as any discolored leaves, and the rest very roughly chopped to yield about 6 heaping cups. Cook for: 2 minutes
- Kale -- Start with 1 1/4 pounds kale, tough stems trimmed away, leaves roughly chopped to yield 6 cups lightly packed. Cook for: 8 minutes
Notes
- I always double this recipe for our family dinners.
Nutrition
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