Swiss Chard au Gratin
By Jacques Pépin
Images
Serves
Makes 6 servings
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- 3 pounds Swiss chard
- 3 tablespoons al-purpose flour
- 2½ cups half-and-half
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
Procedure
Only the wide central stalks of the chard are used in this gratin, which is commonly served in the Lyon area of France. Mature chard should be peeled to remove the tough surface fibers of the ribs. Serve with any roast.
Preheat the oven to 400°F. Butter a gratin dish (I use a 12- by 5-inch oval dish) with a little of the butter.
Cut the green leafy pieces from both sides of the chard ribs and keep them for a soup or puree. If necessary, using a vegetable peeler, remove the tough fibers from the tops of the ribs. Cut or break the ribs crosswise in half and pull off any additional tough fibers. Wash the ribs and cut into 2-inch pieces. (You should have about 3½ cups.)
Drop the rib pieces into boiling salted water to cover, bring back to a boil, and cook, uncovered, for 6 to 8 minutes, or until tender. Drain in a colander.
Melt the remaining butter in a heavy saucepan over medium heat. Add the flour and mix well. Add the half-and-half and, stirring constantly with a whisk, bring to a boil so it thickens. When the mixture begins to boil, reduce the heat and simmer for 1 minute. Add the salt and pepper; mix well. Remove from the heat.
Arrange the Swiss chard ribs in the buttered gratin dish and pour the cream sauce over them. Be sure that all the pieces are coated with the sauce. Sprinkle with the cheese, place on a cookie sheet, and bake for 30 to 35 minutes, until golden brown. Serve.
Preheat the oven to 400°F. Butter a gratin dish (I use a 12- by 5-inch oval dish) with a little of the butter.
Cut the green leafy pieces from both sides of the chard ribs and keep them for a soup or puree. If necessary, using a vegetable peeler, remove the tough fibers from the tops of the ribs. Cut or break the ribs crosswise in half and pull off any additional tough fibers. Wash the ribs and cut into 2-inch pieces. (You should have about 3½ cups.)
Drop the rib pieces into boiling salted water to cover, bring back to a boil, and cook, uncovered, for 6 to 8 minutes, or until tender. Drain in a colander.
Melt the remaining butter in a heavy saucepan over medium heat. Add the flour and mix well. Add the half-and-half and, stirring constantly with a whisk, bring to a boil so it thickens. When the mixture begins to boil, reduce the heat and simmer for 1 minute. Add the salt and pepper; mix well. Remove from the heat.
Arrange the Swiss chard ribs in the buttered gratin dish and pour the cream sauce over them. Be sure that all the pieces are coated with the sauce. Sprinkle with the cheese, place on a cookie sheet, and bake for 30 to 35 minutes, until golden brown. Serve.
Swiss Chard au Gratin
By Jacques Pépin
Serves
Makes 6 servings
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- 3 pounds Swiss chard
- 3 tablespoons al-purpose flour
- 2½ cups half-and-half
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
Procedure
Only the wide central stalks of the chard are used in this gratin, which is commonly served in the Lyon area of France. Mature chard should be peeled to remove the tough surface fibers of the ribs. Serve with any roast.
Preheat the oven to 400°F. Butter a gratin dish (I use a 12- by 5-inch oval dish) with a little of the butter.
Cut the green leafy pieces from both sides of the chard ribs and keep them for a soup or puree. If necessary, using a vegetable peeler, remove the tough fibers from the tops of the ribs. Cut or break the ribs crosswise in half and pull off any additional tough fibers. Wash the ribs and cut into 2-inch pieces. (You should have about 3½ cups.)
Drop the rib pieces into boiling salted water to cover, bring back to a boil, and cook, uncovered, for 6 to 8 minutes, or until tender. Drain in a colander.
Melt the remaining butter in a heavy saucepan over medium heat. Add the flour and mix well. Add the half-and-half and, stirring constantly with a whisk, bring to a boil so it thickens. When the mixture begins to boil, reduce the heat and simmer for 1 minute. Add the salt and pepper; mix well. Remove from the heat.
Arrange the Swiss chard ribs in the buttered gratin dish and pour the cream sauce over them. Be sure that all the pieces are coated with the sauce. Sprinkle with the cheese, place on a cookie sheet, and bake for 30 to 35 minutes, until golden brown. Serve.
Preheat the oven to 400°F. Butter a gratin dish (I use a 12- by 5-inch oval dish) with a little of the butter.
Cut the green leafy pieces from both sides of the chard ribs and keep them for a soup or puree. If necessary, using a vegetable peeler, remove the tough fibers from the tops of the ribs. Cut or break the ribs crosswise in half and pull off any additional tough fibers. Wash the ribs and cut into 2-inch pieces. (You should have about 3½ cups.)
Drop the rib pieces into boiling salted water to cover, bring back to a boil, and cook, uncovered, for 6 to 8 minutes, or until tender. Drain in a colander.
Melt the remaining butter in a heavy saucepan over medium heat. Add the flour and mix well. Add the half-and-half and, stirring constantly with a whisk, bring to a boil so it thickens. When the mixture begins to boil, reduce the heat and simmer for 1 minute. Add the salt and pepper; mix well. Remove from the heat.
Arrange the Swiss chard ribs in the buttered gratin dish and pour the cream sauce over them. Be sure that all the pieces are coated with the sauce. Sprinkle with the cheese, place on a cookie sheet, and bake for 30 to 35 minutes, until golden brown. Serve.