Creamy Parmesan Swiss Chard Gratin

The chard leaves just need wilting for this gratin, but be sure to sauté the stems until lightly browned; this softens their texture.

SERVES: 4 to 6

INGREDIENTS:

• 2 Tbs. unsalted butter; more for the gratin pan
• 1/2 cup toasted or stale coarse breadcrumbs
• 1 cup heavy cream
• 2 cloves garlic, smashed and peeled
• Freshly ground black pepper
• 1/2 tsp. kosher salt
• 3 strips bacon (about 2 1/2 oz.)
• 1 lb. (about 1 bunch) Swiss chard, washed and drained, stems removed and cut crosswise into 1/4-inch slices, leaves cut into 1/2-inch-wide ribbons (to yield about 2 3/4 cups stems and 7 to 8 cups leaves)
• 1/3 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS:

1. Heat the oven to 400°F. Butter a shallow 5- or 6-cup ceramic gratin dish. Melt 1 Tbs. of the butter and toss it with the breadcrumbs; set aside.
2. In a medium saucepan, bring the cream and garlic to a boil. Immediately lower the heat and simmer vigorously for 5 minutes, reducing the cream to about 3/4 cup.
3. Take the pan off the heat and remove the garlic cloves with a slotted spoon; discard the garlic. Let the cream cool slightly, stirring occasionally to loosen. Season it with a few grinds of fresh pepper and 1/4 tsp. of the salt.
4. Meanwhile, in a 12-inch nonstick skillet, cook the bacon over medium heat until crisp and browned. With tongs, transfer it to paper towels; crumble when cool.
5. Leave the bacon fat in the pan (if there’s more than 2 Tbs., drain a little off). Add the remaining 1 Tbs. butter to the skillet and let it melt. Add the chard stems and sauté them over medium to medium-high heat until they’re somewhat softened and browned on the edges, about 10 minutes.
6. Reduce the heat to medium, add the chard leaves, and toss them with the contents of the skillet. Season them with the remaining 1/4 tsp. salt. (You can add the leaves in two batches for easier handling.) Sauté until all the leaves are wilted, about 2 minutes.
7. Use tongs to transfer the contents of the pan to the gratin dish (leave behind any excess liquid in the sauté pan), spreading them evenly.
8. Sprinkle the crumbled bacon and then the cheese over the chard. Pour the seasoned cream over all and top with the buttered breadcrumbs. Bake until the gratin is brown and bubbly, about 25 minutes.
9. Let rest for 10 to 15 minutes before serving.

PER SERVING:

310CALORIES | 7g PROTEI N | 11g CARB | 28g TOTALFAT | 15g S ATFAT |
9g MONOFAT | 2g POLYFAT | 75mg CHOL | 600mg S ODI UM | 1g FIBER