by Michelle_SF
Michelle_SF's Notes:
Expand1 bunch greens (swiss chard, kale or beet greens would work well) Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
1/3 cup whipping cream Ask a question about this ingredient
freshly ground nutmeg Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
Breadcrumbs or grated gruyere (optional) Ask a question about this ingredient
Preheat oven to 400 and preheat your saute pan on medium-low heat. Microwave your 1 cup of stock on the 'beverage' setting so that it is warm-hot.
Ask a question about this stepMicrowave your 1 cup of stock on the 'beverage' setting so that it is warm-hot. After warming, add the cream to the stock and stir. Set aside.
Ask a question about this stepRemove leaves from stems and roughly chop. (If using swiss chard, dice the stems as well.)
Ask a question about this stepAdd olive oil to your saute pan, and saute onions (and swiss chard stems if using) until translucent. Add a bit of salt and pepper now.Add your greens to the pan and cook until wilted. You don't need to cook them down too long as you will be baking them. While your greens are wilting, prepare the bechamel.
Ask a question about this stepIn a saucepan, melt the butter. Once it is melted, add the flour and whisk. Let it cook a bit, but do not let it brown.
Ask a question about this stepAdd your liquid (stock/cream combo) and whisk vigorously. Add salt, pepper and freshly ground nutmeg. Let it come to a boil to thicken (but do continue to boil).
Ask a question about this stepPut the cooked greens and onions in a gratin dish. Pour the bechamel on top.
Ask a question about this stepAt this point you can add fresh breadcrumbs, or grated gruyere or nothing at all. I prefer breadcrumbs made in a food processor with fresh herbs, garlic and parmesan cheese.
Ask a question about this stepBake the gratin in the oven (put it on a cookie sheet in case of overflow), uncovered, for 15-20 minutes, until the gratin is bubbly and the topping is brown.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
