Looking for a flavorful side dish for your Thanksgiving or Christmas party? There’s no compromising on flavor with this creamy Winter greens gratin.
Originally posted 25 Nov 2006
Annie last made this gratin a while ago but I wanted to revisit it because it was such a memorable dish. It was one of two, fantastic side dishes that she made for a Thanksgiving party at our place. (The other was a really wonderful green bean casserole that I unfortunately don’t have very good pictures of – guess we’ll have to make it again soon!)
This recipe calls for Swiss chard, but you can use almost any dark, leafy green like kale or even spinach if you have to. I love Swiss chard, though, because it still maintains some texture when cooked, not dissolving into almost nothing like spinach does. Swiss chard is especially good in soups, such as our Barley and Lentil Soup with Swiss Chard.
Swiss ChardThe recipe also calls for bacon, cream, butter, and cheese. Definitely not a low-fat dish! But you can be sure that it’ll be high in flavor!
Creamy Winter Greens GratinFrom Fine Cooking Magazine, February/March 2006 issue, p 41.
1-3/4 lbs Swiss chard, center ribs cut away, leaves roughly chopped
3 strips bacon, minced and fried until browned
2 cloves garlic
1 cup heavy cream
1/2 cup fresh breadcrumbs
1 Tbsp melted butter
1/3 cup grated Parmesan cheese
Buttered Breadcrumbs, Parmesan Cheese, Browned BaconMethod:
1. Fry the minced bacon in a large nonstick skillet until browned. Set aside.
2. Add the greens to the pan and toss until wilted, about 1 minute.
3. In a medium sauce pan, simmer 2 cloves garlic in 1 cup heavy cream until the cream is reduced to 3/4 cup. Remove the garlic cloves.
4. Toss 1/2 cup fresh breadcrumbs with 1 tablespoon melted butter.
5. Place the greens in a casserole dish and spread them out evenly. Crumble the bacon over the greens. Sprinkle on grated Parmesan.
Swiss Chard, Bacon, Parmesan Cheese6. Pour the cream over the greens. Top with the breadcrumbs.
7. Bake at 400*F until the gratin is browned and bubbly, about 25 minutes.
This dish was the first to be finished at our Thanksgiving party. It's not a lot of work, but there is a lot of flavor here!
Hungry for more side dishes? Click below:Easy Sautéed Brussels Sprouts Recipe
Roasted Aioli Potatoes Recipe
Old Bay Blackened Shrimp
Roasted Butternut Squash Soup with Bacon