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Gratin Of Swiss Chard Stems

vegetables, side dishes

2 bunches Swiss chard; 2 1/2 pounds total
2 tablespoons butter
1 tablespoon finely chopped shallots; or half small onion, fin
3 tablespoons all-purpose flour
11/2 cups milk
pinch (each) salt, cayenne pepper, white pepper; and grated nutmeg
1 1/2 cups shredded Gruyere, Cheddar; or
Swiss cheese
1/2 cup fresh bread crumbs

Served with crusty bread and white wine, this rich gratin makes an absolutely delicious first course at a dinner party. Remove leaves from Swiss chard and reserve for another use. Trim 1/4 inch (5 mm) off bottom of stems and discard. Trim off any brown spots, removing any tough strings from outside; cut into 3-inch (8 cm) lengths. In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft. Drain and chill under cold water; drain well and pat dry. Arrange in greased 6-cup gratin or casserole dish. Set aside. In saucepan, melt butter over medium heat; cook shallots for 1 minute. Stir in flour; cook, stirring, for 2 minutes, without browning. Gradually whisk in milk; add salt, cayenne pepper, white pepper and nutmeg. Bring to boil; reduce heat and simmer for 2 minutes. Remove from heat; stir in 1 cup of the cheese until melted. Pour sauce over Swiss chard, shaking dish to distribute. (Make-ahead: Coverand refrigerate for up to 1 day.) Sprinkle with remaining cheese and bread crumbs. Bake in 450°F oven for 25 to 35 minutes or until bubbly and slightly browned.

Contributor: Canadian Living Magazine, October, 2001

Yield: 6 servings

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