This rustic chard gratin layers tender sautéed chard stems and greens with aromatics, herbs, and a crisp, golden breadcrumb topping. A splash of sherry or Marsala adds depth, and a little grated cheese (if you choose to include it) makes the whole dish even more comforting. This gratin is versatile, easy to reheat, and delicious served warm, room temperature, or even tucked into sandwiches the next day.
INGREDIENTS:
1 bunch chard (Rainbow, red, or Swiss)
1 medium brown onion
2 cloves garlic, peeled and de-germed
2 ounces cream sherry or Marsala
Salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme
1/2 cup homemade or store-bought breadcrumbs
2 ablespoons olive oil, plus more as needed
Optional: 2–4 tablespoons grated cheese (Gruyère or Romano)
METHOD:
Heat the oven to 400°F.
Separate chard leaves from stems. Roll leaves into a log and slice into 1/2-inch ribbons; roughly chop. Cut stems into 1/4-inch pieces and rinse well.
Dice the onion into 1/4-inch pieces and mince the garlic.
Heat a 10-inch sauté pan over medium-high and add enough olive oil to lightly coat the pan. Add onions and chard stems; sauté until softened and beginning to color. Add garlic and cook until fragrant. Pour in most of the sherry or Marsala and cook until nearly evaporated (about 80% reduced). Season with salt, pepper, and a pinch of thyme. Transfer mixture to a lightly oiled 10-inch gratin dish, spreading into an even layer about 1/2 inch thick.
Add a little more oil to the same pan. Sauté the chard leaves to wilt. Add a splash of sherry or Marsala, plus salt, pepper, and another pinch of thyme. When softened, transfer the greens to the gratin dish, using tongs to leave excess liquid in the pan.
In a small bowl, toss breadcrumbs with 2 tablespoons olive oil, salt, pepper, and remaining thyme. If using cheese, sprinkle it over the chard before adding the crumbs. Scatter the breadcrumb mixture evenly over the top.
Bake until the topping is crisp and golden. Serve hot, warm, or at room temperature.
SERVING SUGGESTIONS:
- Fold leftover gratin into scrambled eggs.
- Layer into a soft roll with prosciutto and mustard for an excellent sandwich.
- Add sautéed mushrooms or cooked winter squash for variation.
- Sprinkle slivered olives over the top before baking.
YIELD: Serves 4
SOURCE: Chef Andrew E Cohen
