Swiss Chard & Sorrel Gratin
- 3 cups Swiss chard, stems removed, roughly chopped
- 1 tablespoon butter
- 3 cloves garlic, thinly sliced
- 1/2 pound sorrel, stems removed, roughly chopped
- 1 tablespoon all-purpose flour
- 2 cups whole milk
- 1/4 cup grated Parmesan
- Freshly ground black pepper
- 1/3 cup panko bread crumbs
Adapted from online.wsj.com
Set a heavy pot of salted water over medium-high heat and bring to a rolling boil. Stir in Swiss chard and blanch until softened and bright green, 1-2 minutes. Drain in a colander and squeeze chard leaves to remove excess water.
Turn on broiler. Meanwhile, wipe pot clean and set over medium-low heat. Stir in butter and garlic and sauté until garlic lightly browns, about 4 minutes. Increase heat to medium, stir in sorrel and cook until soft, 1-2 minutes. Sprinkle flour over sorrel and cook, stirring, 1 minute more.
Add blanched chard to pot with sorrel and stir to combine. Pour in milk and gently simmer, stirring frequently, until liquid almost completely cooks off, about 15 minutes. Remove from heat, stir in Parmesan and season with salt and pepper to taste.
Pack simmered greens snugly into a 9-inch round baking dish. Scatter panko overtop and slide dish directly under broiler. Broil until panko turns golden, about 5 minutes. Serve immediately or refrigerate until ready to use, up to 12 hours, and reheat before serving.