This recipe is rich and full or flavor. Mixing Kale with Swiss Chard creates a gratin with both soft texture and enough body to hold up under the bread crumb topping.
- 4 Tbs butter
- 1/4/ cup flour
- 2-3 cups milk
- salt and pepper to taste
- ground nutmeg
- 1 bunch Swiss Chard leaves, chopped
- 1 bunch curly kale leaves, chopped
- 2 garlic gloves
- 4 oz rustic white bread cut into cubes, or bread crumbs
- 5 tbs olive oil, divided
- 2 oz parmesan cheese
- 1 onion, chopped
- 1 1/2 tsp fresh thyme
1. Preheat oven to 375 degrees F. Bring 2 cups water to boil in pot. Add kale, cover and reduce heat to medium. Cook for 5 min. Add chard leaves, cover and continue cooking for 4 min longer. Transfer to colander and let drain. Press out extra water.
2. To make the béchamel, melt the 4 tablespoons butter in a small saucepan over medium heat. Whisk in the flour and let cook for 1 minute. Add 2 cups milk, ¼ cup at a time, whisking constantly as the sauce thickens. Thin with more milk if necessary. Season generously with salt, pepper and nutmeg to taste. Turn the heat to low and cook, whisking, for 10 to 15 minutes.
3. In food processor combine garlic, bread crumbs, 3 Tbs oil and parmesan cheese. Pulse in short bursts until coarsely ground. Transfer to bowl.
3. Combine cooked greens with onion and thyme. Coat with warm béchamel sauce. Transfer to 13×9-inch baking dish. Sprinkle bread crumb mixture on top.
4. Bake until golden brown and bubbling, 20-25 min. Let cool 10 min before serving.