Latest revision as of 22:37, 27 December 2013

Serves: 8

Active Time: 30 minutes

Total Time: 50 minutes

From: A magazine

Ingredients

3 large bunches swiss chard, leaves and stems separated and chopped

2 Tbsp. butter

1 large challot, chopped

1 1/4 cups heavy creame

pinch freshly grated or ground nutmeg

1 cup, or 4 ounces, grated havarti or munster cheese

1 1/3 cups torn white bread, with crust

salt

pepper

Directions

Step 1

Preheat oven to 400. In a large pot of boiling salted water, cook the chard stems until chrisp-tender 4 minute. Add the leaves and cook until wilted, 5-10 seconds. Drain, let cook. Squeeze out excess liquid, transfer to a large 2 quart baking dish separate clumps.

Step 2

In a sauce pan melt 1/2 Tbsp. butter over medium. Add shallot. Cook stiring, until soft, 2 minutes. Add cream and nutmeg, stir until mixture starts to boil. Add all but 2 Tbsp. cheese. Stir until melted. Pour over the chard.

Step 3

In a sauce pan, melt 1 1/2 Tbsp. butter. In a bowl toss bread and butter, and season. Scatter the bread and remaining cheese over the chard. Bake 20 minutes.