This dish takes a little while to prepare, but it’s worth it. Using the stems and the leaves lets you really enjoy the complete flavor of the chard.
about 2 bunches of chard
1 garlic clove
about 2 tbls. fresh dill
1 cup breadcrumbs
1 tbls. flour
1 cup whole milk
1 cup semi-hard goat cheese (or mild white cheese of your choosing)
- Wash leaves and stems.
- Trim. With a sharp knife, cut the leaves off the stem, on either side of the rib. Sort the stems and leaves. Roughly chop the leaves. Cut the stems into about 1-inch pieces.
- Finely chop an onion. Add to stems.
- Finely mince the garlic and the dill. Set aside.
- Heat 2 tbls. butter in a medium pan over medium-low. Cook onion and chard stems for about 20 minutes.
- Add chard leaves, 1 tsp. salt, and 1 tbls. water. Stir and cook for another 10 minutes. Set this mixture aside in a bowl.
- Using the same pan, melt another 2 tbls. of butter. Add breadcrumbs, garlic cloves, and dill. Stir until the breadcrumbs are brown, about 1 minute. Set aside.
- Melt 1 tbls. butter. Whisk in flour. Whisk in milk. Add 1/2 tsp. salt and a little white pepper. Simmer this sauce on low for five minutes.
- Fold the sauce into the chard mixture, along with cheese. Pour into a buttered 2-quart baking dish. Sprinkle with bread crumb topping.
- Bake at 400F for 25 minutes or until the top is golden brown.
- To store chard until you are ready to use it: Keep bunched and placed in a glass of water. Place a plastic bag loosely over the top. Refrigerate.
- To make homemade breadcrumbs: Dry out old bread in the oven and using a blend or food processor, whiz until fine. I store mine in a container in the freezer, with a paper towel in the top to absorb moisture.