How to Make Swiss Chard and Kale Gratin with Keith Dresser

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina provides a similar flavor profile at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino offers a similar salty flavor at a lower price.

Start by preparing the topping: add 3 cloves of garlic to a food processor and pulse for 5-7 times until coarsely chopped.

Add 3 cups of rustic bread cut into 3/4 inch cubes to the food processor with 3 tablespoons of extra virgin olive oil, and pulse until the largest pieces are about 1/4 inch.

Add 1 cup of grated parmesan cheese, 1/4 teaspoon of table salt, and 1/4 teaspoon of ground black pepper to the food processor and pulse until combined.

For the greens, prepare 2 pounds of swiss chard and curly kale. Remove the stems from the kale and cut the leaves into 1 inch ribbons.

For the swiss chard, save the stems and cut them into 2 inch pieces. Cut the leaves into 1 inch ribbons.

In a food processor, add the swiss chard stems and 1 onion, coarsely chopped, and process for 20-30 seconds until finely chopped.

In a large pot (Dutch oven), add about 2 cups of water and steam the kale first for about 5 minutes, stirring once.

After 5 minutes, add the swiss chard leaves to the pot, cover, and steam for an additional 4 minutes, stirring halfway through.

After steaming, drain the greens and let them sit for 10 minutes, then press down with a rubber spatula to remove excess liquid.

In the same pot, add the chopped onion and swiss chard stems, 2 tablespoons of extra virgin olive oil, 1.5 teaspoons of chopped thyme, 1/2 teaspoon of table salt, and 1/4 teaspoon of black pepper. Cook on medium-high for 8-10 minutes until the liquid evaporates and the vegetables start to brown.

Add the cooked greens back to the pot, along with 1 cup of heavy cream and 1/8 teaspoon of freshly ground nutmeg, and mix well.

Transfer the greens mixture to a 13x9 baking dish and top with the prepared bread crumb mixture.

Bake in a preheated oven at 375°F for 20-25 minutes until the bread crumbs are golden brown and the edges are bubbling.

Let the gratin cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens