- Calcium rich
- Easy recipes
- Fibre Rich
- Low calorie
- Low carb
- Nut free
- Peanut free
- Few steps
- Full of Veg
- 2 bunches Swiss chard (about 2-1/2 lb / 1.125 kg total)
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) finely chopped shallots
- 3 tbsp (45 mL) all-purpose flour
- Pinch each salt, cayenne pepper, white pepper and nutmeg
- 1-1/2 cups (375 mL) milk
- 1-1/2 cups (375 mL) shredded Gruyère cheese
- 1/2 cup (125 mL) fresh bread crumbs
1. Remove leaves from chard (reserve for another use). Trim off stem ends and any brown spots; cut into 3-inch/8 cm lengths. In large pot of boiling salted water, boil until tender but not softened, about 10 minutes. Drain, chill under cold water and drain well. Pat leaves dry; arrange in buttered 6-cup/1.5 L gratin or casserole dish.
2. In saucepan over medium, melt butter; add shallots and cook until softened, about 1 minute. Stir in flour, salt, cayenne, white pepper and nutmeg; cook, stirring, for 1 minute. Slowly whisk in milk; stirring, bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat; add 1 cup/250 mL of the cheese, stirring until melted. Pour over chard, shaking dish to distribute evenly.
3. Sprinkle with remaining cheese and bread crumbs. Bake in centre of 450°F/230°C oven until bubbling and slightly browned, 25 to 35 minutes.