Delicious swiss chard seasoned with nutmeg, and cayenne pepper.
Directions for: Gratin of Swiss Chard Stems
Ingredients
bunch chard, Swiss, (2 1/2lbs)
1 Tbsp shallot, finely, chopped
2 Tbsp butter
3 Tbsp flour
1 cup milk
pinch salt
pinch pepper, cayenne
pinch pepper, white
pinch nutmeg, grated
1 cup cheese, shredded, gruyere, cheddar, or, Swiss
cup crumbs, bread, fresh
Directions
1. Preheat oven to 450F (230C)
2. Remove leaves from Swiss chard and reserve for another use.
3. Trim 1/4 inch (5 mm) off bottom of stems and discard.
4. Trim off any brown spots, removing tough strings from outside.
5. Cut into 3 inch (8 cm) lengths.
6. In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft.
7. Drain and chill under cold water.
8. Drain well and pat dry.
9. Arrange in greased 6 cup (1.5 L) gratin or casserole dish.
10. Set aside.
11. In saucepan, melt butter over medium heat; cook shallots for 1 minute.
12. Stir in flour; cook, stirring, for 2 minutes without browning.
13. Gradually whisk in milk.
14. Add salt, cayenne pepper, white pepper and nutmeg.
15. Bring to boil; reduce heat and simmer for 2 minutes.
16. Remove from heat.
17. Stir in 1 cup (250 mL) of the cheese until melted.
18. Pour sauce over Swiss chard, shaking dish to distribute.
19. Sprinkle with remaining cheese and bread crumbs.
20. Bake in 450F (230C) oven for 25 to 35 minutes or until bubbly and slightly browned.
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