Gratin Of Swiss Chard Stems
By: Amy Jeanroy
Published: Monday, November 30, 2009 - 5:33pm

Ingredients




1 bunch chard, Swiss, (2 1/2lbs)
1 tablespoon shallot, finely, chopped
2 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 pch salt
1 pch pepper, cayenne
1 pch pepper, white
1 pch nutmeg, grated
1 1/2 cups cheese, shredded, gruyere, cheddar, or, Swiss
1/2 cup crumbs, bread, fresh

Preparation

1 Preheat oven to 450 F (230 C) 2 Remove leaves from Swiss chard and reserve for another use. 3 Trim 1/4 inch (5 mm) off bottom of stems and discard. 4 Trim off any brown spots, removing tough strings from outside. 5 Cut into 3- inch (8 cm) lengths. 6 In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft. 7 Drain and chill under cold water. 8 Drain well and pat dry. 9 Arrange in greased 6- cup (1.5 L) gratin or casserole dish. 10 Set aside. 11 In saucepan, melt butter over medium heat; cook shallots for 1 minute. 12 Stir in flour; cook, stirring, for 2 minutes without browning. 13 Gradually whisk in milk. 14 Add salt, cayenne pepper, white pepper and nutmeg. 15 Bring to boil; reduce heat and simmer for 2 minutes. 16 Remove from heat. 17 Stir in 1- cup (250 mL) of the cheese until melted. 18 Pour sauce over Swiss chard, shaking dish to distribute. 19 Sprinkle with remaining cheese and bread crumbs. 20 Bake in 450 F (230 C) oven for 25 to 35 minutes or until bubbly and slightly browned.