{"id":430,"date":"2009-03-11T15:36:18","date_gmt":"2009-03-11T23:36:18","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=430"},"modified":"2009-03-11T15:36:18","modified_gmt":"2009-03-11T23:36:18","slug":"bright-lights-chard-gratin","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=430","title":{"rendered":"Bright Lights Chard Gratin"},"content":{"rendered":"

by Deborah Madison from Local Flavors<\/em><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

2 lbs. Chard (you can also use spinach)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>4 TBSP unsalted butter<\/span><\/span><\/p>\n

1 onion finely chopped, (or 2 leeks sliced)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>sea salt and fresh ground black pepper<\/span><\/span><\/p>\n

1 cup bread crumbs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 garlic clove minced<\/span><\/span><\/p>\n

3 TBSP chopped fresh dill or parsley\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 TBSP flour<\/span><\/span><\/p>\n

1 cup milk or a mix of cream and stock\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 cup crumbled fresh goat cheese<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Separate the leaves and chard stems.\u00a0 <\/span>Wash thoroughly and coarsely chop the leaves and dice the stems into small pieces.\u00a0 <\/span>Melt half the butter in a wide skillet over medium heat.\u00a0 <\/span>Add the onion and chard stems and cook, stirring occasionally until the onion has begun to brown a bit, about 20 minutes.\u00a0 <\/span>Add the chard (and\/or spinach) leaves, season with salt and cook until wilted and tender, about 10 minutes.<\/span><\/span><\/p>\n

Meanwhile preheat the oven to 400 and lightly oil a 2-quart gratin dish.\u00a0 <\/span>Melt half the remaining butter in a small skillet and add the breadcrumbs, garlic, and fresh herbs.\u00a0 <\/span>Cook, stirring for about a minute, scrape the crumbs into a bowl and return the pan to the heat.\u00a0 <\/span>Melt the last TBSP of butter, stir in the flour, then whisk in the milk.\u00a0 <\/span>Simmer for 5 minutes, season with \u00bd tsp salt and add to the chard mixture.\u00a0 <\/span>Add the cheese, taste and adjust the seasonings.<\/span><\/span><\/p>\n

Pour the chard mixture into the prepared dish and cover with the breadcrumbs.\u00a0 <\/span>Bake until heated through and golden on the surface, about 25 minutes.\u00a0 <\/span>Let settle a few minutes before serving.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

by Deborah Madison from Local Flavors \u00a0 2 lbs. Chard (you can also use spinach)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 TBSP unsalted butter 1 onion finely chopped, (or 2 leeks sliced)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sea salt and fresh ground black pepper 1 cup bread crumbs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 garlic clove minced 3 TBSP chopped fresh dill or parsley\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 TBSP flour 1 cup milk…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":162,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-430","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=430"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/430\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/162"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}