Ingredients
- 3 tbsp butter, divided
- 1lb Swiss Chard (leaves & ribs separated), chopped
- 1 yellow onion, diced
- 2 tbsp (15g) flour
- 1/4 tsp nutmeg
- 1/4 tsp cayenne (reduce to 1/8 tsp if sensitive to spice)
- 1/4 tsp white pepper (reduce to 1/8 tsp if sensitive to spice)
- 1 tsp salt
- 1.5 cups whole milk
- 1 cup shredded cheddar
- 1/2 cup parmesan cheese (or breadcrumbs)
Instructions
- Preheat oven to 400°F. If using separate dishes for the stovetop cooking and baking steps, be sure to grease the oven-safe dish.
- Melt 1 tbsp butter in a medium-sized pot over medium heat. Working in batches, cook the Swiss chard leaves until soft and wilted. Set in colander and squeeze out as much extra liquid as possible (using a paper towel really helps here).
- While the Swiss chard cooks, warm the milk in the microwave (just a minute or two is fine).
- Melt 2 tbsp butter in the pot over medium heat, then add the onion and chard ribs until soft and translucent, about 5 minutes.
- Sprinkle the flour, nutmeg, cayenne, white pepper, and salt over the onion. Cook for 2 minutes, being careful not to let it burn.
- Stir in the milk and continue to stir until it thickens significantly (it should coat the back of the spoon). Make sure to thoroughly scrape off any flour stuck to the bottom of the pan, then turn off the heat.
- Stir in the squeezed-out wilted Swiss chard leaves, then stir in the cheese until fully melted and fully mixed into the sauce.
- Top with breadcrumbs or parmesan. Bake uncovered 25-30 minutes.
- Allow to rest 5 minutes, then serve and enjoy!
Notes
A 2.5-quart enameled Dutch oven is great for this recipe because it goes straight from the stove to the oven, reducing the number of dished you need to do.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American, French
- Diet: Low-Carb, Pescatarian, Vegetarian