Don’t Like Swiss Chard - Try This!

Bright Lights Chard Gratin adapted from a recipe included in a favorite cookbook Local Flavors: Cooking and Eating From America's Farmers' Markets by Deborah Madison.

2 pounds chard, including half of the stem (any kind of chard is fine)
4 tablespoons unsalted butter
1 onion finely chopped
sea salt and freshly ground pepper
1 cup fresh bread crumbs (I used Bay Bread's multi-grain)
1 garlic clove, minced
3 tablespoons chopped dill or parsley (I used dill - more distinct flavor)
1 tablespoon flour
1 cup milk or cream or stock and cream (I used half milk/half cream)
1 cup crumbled feta cheese (recipe calls for goat cheese but the feta tasted great)

Separate the leaves and chard stems. Wash the leaves in plenty of water, then coarsely chop them. Trim the ragged edges off the stems, wash them well, and dice them into small pieces.

Melt half the butter in a wide skillet over medium heat. Add the onion and chard stems and cook, stirring occasionally, until the onion has begun to brown a bit, about 20 minutes. Add the chard leaves, sprinkle with 1 teaspoon salt, and cook until they're wilted and tender, another 10 minutes.

Meanwhile, preheat the oven to 400 degrees and lightly oil a 2-quart gratin dish. Melt half the remaining butter in a small skillet and add the bread crumbs, garlic and dill. Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat.

Melt the last tablespoon of butter, stir in the flour, then whisk in the milk. Simmer for 5 minutes, season with 1/2 teaspoon salt and add to the chard mixture. Add the cheese, then taste the mixture, correct for salt, and season with pepper.

Pour the mixture into the prepared dish and cover with the bread crumbs. Bake until heated through and golden on the surface, about 25 minutes. Let settle a few minutes before serving.

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