CHARD & CHARD STALK GRATIN

By BobD

Ingredients

• Since most of the weight of the bunch of chard you buy is in the stalks, using them makes a lot of sense. This simple Provençal gratin is a great way to do it.
• 2 large bunches chard with thick stalks
• Salt to taste
• 1 to 2 garlic cloves, minced
• 1 recipe olive oil béchamel
• Freshly ground pepper
• 1/4 cup freshly grated Parmesan

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Bring a large pot of water to a boil while you stem the chard. Fill a bowl with ice water. Wash the greens in two changes of water, and set aside. Wash the stems thoroughly, trim away the ends and slice crosswise about 1/2 inch thick. When the water in the pot comes to a boil, salt generously and add the chard stalks. Turn the heat down to medium, and boil gently for five to seven minutes until the stalks are just cooked through. Remove from the pot with a skimmer or a slotted spoon, and drain on paper towels. Bring the water in the pot back to a boil, and add the greens. Blanch for one to two minutes until tender, and transfer to the ice water. Allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop coarsely.

2. Preheat the oven to 425 degrees. Oil a 2-quart gratin dish. Combine the cooked chard stems and greens in a large bowl. Add the garlic, béchamel and freshly ground pepper to taste. Gently stir together, and scrape into the gratin dish. Sprinkle the Parmesan over the top. Place in the oven for 15 to 20 minutes until the top begins to brown. Remove from the heat, and allow to cool until the bubbling has subsided, then serve.

Advance preparation: The dish can be assembled up to a day before baking and held in the refrigerator, tightly covered.

Alternative cooking method for the chard and chard stalks: Chop the washed chard leaves before cooking. Instead of blanching, heat 1 tablespoon extra virgin olive oil over medium heat in a large, heavy skillet and add 2 garlic cloves, minced. When the garlic smells fragrant (about 30 seconds), add the sliced chard stalks and a pinch of salt. Cook, stirring often, until the stalks are tender, five to eight minutes. Turn up the heat to medium-high, and add the leaves, in batches if necessary. Stir and cover for a minute or two so that the leaves wilt in the liquid left on them after cooking. Add the remaining batches of leaves, and repeat until all of the chard is wilted. Remove from the heat, and transfer to a bowl.