Recipe from Whole Foods market
2 bunches Swiss chard leaves, chopped (about 8 c. packed) 1 c. water 1 T. extra virgin olive oil 1 T. unsalted butter, more for the baking dish 1 c. low-fat milk 2 T. unbleached white flour Sea salt and freshly ground black pepper ¼ c. grated Comté or Parmesan cheese, divided 1 T. whole wheat breadcrumbs
>>1 Preheat oven to 350 F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 c. of the cooking liquid. Set chard aside.
>>2 In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes.
>>3 Season with salt and pepper and stir in half the grated cheese. Stir in the cooked chard and transfer to a buttered 9-by-9-inch baking dish.
>>4 Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.
Serves 4
