Chard Gratin

1. Prepare and Cook Chard

Begin by washing 1½ bunches of chard thoroughly. Remove the stems, slice them, and set aside. In a pot of salted water, bring the sliced stems to a boil, cooking for about 2 minutes before adding the leaves. Continue boiling for an additional 3 minutes. Once done, drain the chard in a colander, allowing it to cool slightly. Squeeze out any excess water and chop the chard coarsely.

2. Toast Breadcrumbs

Preheat your oven to 350°F. Toss 1 cup of fresh breadcrumbs with 2 teaspoons of melted butter and spread them on a baking sheet. Toast the breadcrumbs in the oven until they are golden brown, which should take approximately 10 minutes.

3. Cook Chard with Onion

In a heavy-bottomed pan, melt 1½ tablespoons of butter over medium heat. Add one diced onion and cook until it becomes translucent. Stir in the chopped chard, and season with a pinch of salt, letting the flavors meld together for about 8 minutes.

4. Create Sauce

Sprinkle 2 teaspoons of flour over the chard mixture in the pan, stirring constantly to avoid lumps. Gradually pour in ½ cup of milk, continuing to stir until the sauce begins to thicken. Grate a hint of fresh nutmeg into the sauce and taste, adjusting the salt as needed. The sauce is ready when it can coat the back of a spoon smoothly, offering a creamy, velvety texture.

5. Assemble and Bake Gratin

Butter a small baking dish generously. Spread the chard mixture evenly across the dish, dotting the top with small pieces of butter. Finish by sprinkling the toasted breadcrumbs over the top to add that perfect crunch. Place the dish in the preheated oven and bake for 20 to 30 minutes, until the gratin is golden and bubbling.