Bacon, Parmesan and Swiss Chard Gratin

Ingredients

2 tablespoons butter

2/3cup panko or fresh bread crumbs

sea or kosher salt and freshly ground black pepper

4 tablespoons olive oil

1 small onion, minced

Greens (spinach, Swiss chard, kale, or broccoli raab: amounts below)

4 cloves garlic, minced

2 tablespoons flour

2 cups heavy cream, half & half or whole milk

3-4 strips of bacon, cooked and crumbled

1/3 cup Parmesan cheese, fresh grated (or a combination of Parmesan and another hard cheese like Gruyère, Emmental, or aged Gouda)

Instructions

1. Guideline for the amount of greens to use: Spinach: 1 pound (about 7 cups) Swiss chard: 1-3/4 lb. chard (about 9 cups) Kale: 1+ 1/4 pounds kale (about 6 cups) Broccoli Raab: 1 pound (about 6 cups)
2. Strip the stems away and rough chop the leaves.
3. Grease a shallow 8×8 inch casserole pan. Preheat oven to 400 degrees F. Melt butter and toss with the bread crumbs, a couple pinches of salt and pepper in a small bowl; set aside.
4. Heat 2 tablespoons of the oil in a large skillet over medium-low heat and saute the onion until tender, add all the greens, season with salt and pepper and cover with a lid, stir every minute or so, when greens are just wilted remove them and spread evenly over bottom of the casserole pan. Sprinkle with bacon, then the grated cheese.
5. In the same skillet add the remaining 2 tablespoons oil and garlic, saute until fragrant over low heat; whisk in flour and cook 2-3 minutes, whisking constantly, slowly whisk in heavy cream, season well with salt, pepper, and a pinch or two of nutmeg or cinnamon. Bring to a simmer 3-4 minutes, whisking often. Pour over top of greens. Sprinkle with bread crumbs. Bake 25 minutes until bubbly and lightly golden on top.

Notes

http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-winter-greens-gratin/

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