Swiss Chard Gratin

This recipe started off with good intentions. Swiss chard is a dark, leafy green vegetable that is absolutely packed with vitamins and nutrients. While in the store one day, I walked past a very beautiful bunch of rainbow Swiss chard with bright orange and red stalks that caught my eye, and I decided I would get it and figure out something delicious to make. Well, I somehow managed to transform this extremely healthy veggie into a cheesy, delicious side dish. I'm not complaining. A gratin is simply any dish with a crusty top, usually created by breadcrumbs or cheese. Clearly, I use both! Once finished, this dish tastes very similar to a cheesy spinach casserole, only milder. This will now become a staple at holiday dinners, if I have anything to do with it. Enjoy! (Picture to follow after Thanksgiving dinner!)

Ingredients

1 bunch Swiss chard, leaves removed from stalks and cut into 1-2 inch pieces

2 tbsp. butter

1 small red or yellow onion, chopped

2 tsbp. flour

3/4 c. milk

1/4 tsp. nutmeg

1/2 cup freshly grated Parmesan cheese (I highly recommend staying away from the can with the green lid for this dish)

pinch of cayenne pepper

salt and pepper to taste

breadcrumbs and extra Parmesan cheese for topping

Preheat oven to 450 degrees. Spray or grease an 8x8" casserole dish. In a large pot, bring 1 inch of salted water to a boil. Add the Swiss chard and cover. Cook for 5-7 minutes until the Swiss chard is wilted. Allow to cool slightly, and drain very thoroughly using a clean kitchen towel to wring out extra moisture.

In the meantime, make the cheese sauce. In a medium saucepan, melt the butter. Add the onion and cook over medium low heat for 5 minutes until the onion is soft and translucent. Whisk in the flour to form a smooth paste. Whisk in the milk and raise heat to bring to a simmer. Cook, stirring constantly, until slightly thickened, approximately 8 minutes. Turn off the heat and add the cheese, nutmeg, cayenne, and salt and pepper to taste. Mix well. Add the drained Swiss chard to the cheese sauce and stir to combine. Transfer mixture to the casserole dish. Top with breadcrumbs and additional Parmesan cheese to taste. Bake at 450 for 15-20 minutes until the top of the gratin is browned and bubbly. Enjoy!