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Yield: 4 servings as Main Course, 6 servings as a Side Dish 1 LB Chard, including half of the steams 1 LB Spinach 4 TBL Unsalted butter 1 Onion, Finely chopped Sea Salt and Freshly Ground Pepper to Taste 1 Cup Plain Bread Crumbs 2 Garlic Cloves, Minced 3 TBL Chopped Fresh Dill or Parsley 1 TBL Flour 1 Cup Milk or Cream or a mixture of Cream and Vegetable Stock 1 Cup Crumbled Fresh Goat Cheese PROCEDURE: Separate the leaves from the Chard Stems. Wash the Chard and Spinach leaves in water, and then coarsely chop them. Trim the ragged edges off the stems, wash them well, and then dice them into small pieces. Melt half the butter in a wide skillet over medium heat. Add the onion and the chard stems and cook, stirring occasionally until the onion has begun to brown, about 20 minutes. Add the chard and spinach leaves, sprinkle with 1 tsp salt, and cook until they are wilted and tender, another 10 minutes. Meanwhile, preheat the oven to 400 degrees F and lightly oil a 2 quart oven proof container. Melt half the remaining butter in a small skillet and add the bread crumbs, garlic and dill or parsley. Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat. Melt the last tablespoon of butter stir in the flour, then whisk in the milk. Simmer for 5 minutes, season with tsp salt and add all to the chard/spinach mixture. Add the cheese, then taste the mixture and correct for more salt and pepper. Pour the mixture into the prepared dish and cover with the bread crumbs. Bake until heated through and golden on the surface, about 25 minutes. Let sit for 5 minutes before serving.
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