Leek & Chard Gratin
- 2 bunches of chard, incl. half of the stems
- 1 bunch of leeks, green parts removed
- 5 tbsp. butter or olive oil
- 1 onion, minced sea salt and pepper
- 1 tbsp. flour
- 3 tbsp. chopped parsley
- 1 c. milk, cream or stock or a mixture
- 1 c. bread crumbs (make your own by ripping up a few pieces of stale or toasted bread)
- 2 garlic cloves, minced (or substitute a few garlic scapes, finely diced)
- 6 ounces crumbled goat chevre or 1 C grated cheddar
Preheat oven to 400F and lightly oil a 2-quart baking dish.
Coarsely chop the chard leaves but pay more attention to finely chopping the stems. Thoroughly wash the leeks in cold water and chop them into ½ inch medallions. Melt 3 tbsp. butter or olive oil in wide skillet over medium heat. Cook onion, leeks and chard stems, stirring occasionally, until onion begins to brown.
Add the chard leaves, sprinkle with salt, and cook until wilted and tender, about 10 minutes. Melt 1 tbsp..butter in a small skillet and add the bread crumbs, garlic, and parsley. Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat. Melt the last tbsp. of butter, stir in the flour, and whisk in the milk (or whatever liquid you choose).
Simmer 5 minutes and add to the chard mixture. Add the cheese, correct for salt, and season with pepper. Pour into the prepared dish and cover with the bread crumbs. Bake until heated through and golden on the surface, about 25 minutes. Let dish cool a few minutes before serving.