The recipe calls for swiss chard but any greens will do. I really loved this and plan to make it again.
Bright Lights Chard Gratin
(From Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison)
2 lbs chard, including half of the stems
4 T. unsalted butter
1 onion, finely chopped
seat salt and freshly ground pepper
1 c. fresh breadcrumbs
1 garlic clove, minced
3 T. chopped dill or parsley
1 T. flour
1 c. of milk or cream or a mixture of cream and stock
1 c. crumbled fresh goat cheese
1. Separate the leaves and chard stems. Wash the leaves in plenty of water, then coarsely chop them. Trim the ragged edges off the stems, wash them well, then dice them into small pieces.
2. Melt half the butter in a wide skillet over medium heat. Add the onion and chard stems and cook, stirring occasionally, until the onion has begun to brown a bit, about 20 mins. Add the chard leaves, sprinkle with 1 t. salt, and cook until they’re wilted and tender, another 10 mins.
3. Meanwhile, preheat the oven to 400F and lightly oil a 2-qt gratin dish. Melt half the remaining butter in a small skillet and add the bread crumbs, garlic and dill. Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat.
4. Melt the last T. of butter, stir in the flour, then whisk in the milk. Simmer for 5 mins, season with 1/2 t. salt, and add to the chard mixture. Add the cheese, then taste the mixture, correct for salt and season with pepper.
5. Pour the mixture into the prepared dish and cover with the bread crumbs. Bake until heated through and golden on the surface, about 25 mins. Let settle a few mins before serving.