Gratin of Swiss Chard
Source of Recipe
Robert Del Grande
List of Ingredients
2 Lb. Swiss Chard, thick stems removed and discarded
1 Tbl unsalted butter
4 sliced bacon, cut into small pieces
1 fennel bulb, finely chopped
1/4 cup chicken stock
Salt to taste
1 cup monterey Jack cheese, grated
Recipe
Coarsley chop chard leaves and set aside.
In a large saute pan, melt butter, add bacon and saute until lightly browned.
Add fennel and saute until slightly softened, 5-10 minutes.
Raise heat to high, when pan is hot add chard and cook until all leaves are wilted. Slowly add chicken stock and salt to taste. Cook until stock has almost evaporated.
Remove pan from heat and transfer mixture to a casserole dish. (can be done to this point a day ahead and refrigerated over night. Bring to room temperature before continuing).
Preheat oven to 350. Sprinkle cheese over the chard mixture and bake until heated through and the cheese is melted - about 10-15 minutes.
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