Ingredients

4 servings

　　1 1/2 bunches of chard

　　1 cup fresh breadcrumbs (see page 62)

　　2 teaspoons melted butter

　　1 1/2 tablespoons butter

　　1 onion, diced

　　Salt

　　2 teaspoons flour

　　1/2 cup milk

　　A little freshly grated nutmeg

　　2 teaspoons butter

　　

Step 1

Wash and stem: 1 1/2 bunches of chard.

　　

Step 2

Save half the stems and slice them thin. Bring 2 quarts of salted water to a boil and cook the sliced stems for 2 minutes. Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.

　　

Step 3

Toss together: 1 cup fresh breadcrumbs (see page 62), 2 teaspoons melted butter.

　　

Step 4

Toast on a baking sheet in a 350°F oven, stirring now and then, until lightly brown, about 10 minutes.

　　

Step 5

Melt over medium heat in a heavy-bottomed pan: 1 1/2 tablespoons butter.

　　

Step 6

Add: 1 onion, diced.

　　

Step 7

Cook over medium heat until translucent, about 5 minutes. Stir in the chard and: Salt.

　　

Step 8

Cook for 3 minutes. Sprinkle with: 2 teaspoons flour.

　　

Step 9

Stir well and add: 1/2 cup milk, A little freshly grated nutmeg.

　　

Step 10

Cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed.

　　

Step 11

Butter a small baking dish. Spread the chard mixture evenly in the dish and dot with: 2 teaspoons butter.

　　

Step 12

Sprinkle the breadcrumbs evenly over the top. Bake in a 350°F oven until the gratin is golden and bubbling, 20 to 30 minutes.

　　

Variation

Step 13

Substitute 1 1/2 pounds spinach for the chard. Wilt the spinach in a pan with a little butter and water. Cool and squeeze out the excess liquid, as above.

　　The Art of Simple Food