Baked Chard in Béchamel

Indulge in the comforting and creamy goodness of Baked Chard in Béchamel. This delightful recipe offers the perfect solution for using up chard stems, making it a great choice if you have an abundance of them. For the chard leaves, feel free to use them in a different recipe or toss them in a refreshing salad. The velvety béchamel sauce seasoned with nutmeg and cayenne envelopes the tender chard stems, creating a delectable and satisfying dish. If you prefer, you can experiment with other vegetables like beet greens, kale, or spinach to craft diverse variations of this delightful baked dish. For added richness and flavor, try the variation with Gruyère cheese and bacon. This recipe is quick and straightforward, making it an ideal side dish for any meal.

Makes: 4 servings

Time: About 40 minutes

INGREDIENTS:

• 1/2 recipe Béchamel Sauce
• Pinch of freshly grated nutmeg
• 1/4 teaspoon cayenne
• Stalks from 2 pounds very stemmy white chard, cooked as in Just-Tender Boiled or Steamed Vegetables, drained well, and roughly chopped
• 1/2 cup bread crumbs, preferably fresh

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C).
2. Gently heat the béchamel sauce if it’s not already hot. Add the freshly grated nutmeg and cayenne to the sauce. If the sauce is too thick to pour, add more milk to achieve the desired consistency.
3. Place the cooked and drained chard stems in a small ovenproof dish, then pour the béchamel sauce over them.
4. Sprinkle the bread crumbs over the top of the dish.
5. Bake the Baked Chard in Béchamel in the preheated oven until the mixture is hot and the bread crumbs are lightly browned. This usually takes about 12 to 15 minutes.
6. Serve the Baked Chard in Béchamel immediately, savoring the creamy goodness and comforting flavors.

TIPS:

• Preparing Chard Stems: If your chard stems are tough, cook them until they are tender by following the Just-Tender Boiled or Steamed Vegetables method on page 239.
• Béchamel Consistency: Adjust the consistency of the béchamel sauce by adding more milk if needed. It should be smooth and pourable.
• Bread Crumbs: For the best texture and flavor, use fresh bread crumbs made from crustless bread. You can find a recipe for homemade bread crumbs on page 876.
• Cheesy and Bacon Variation: For an indulgent twist, melt 1/2 cup of grated Gruyère or any Swiss or cheddar cheese into the warm béchamel. Add 1/2 cup or more crumbled cooked bacon for added richness and savory flavor.
• Accompaniments: This creamy and comforting dish pairs beautifully with various main courses like roasted meats, poultry, or fish.
• Other Vegetables: Feel free to experiment with other vegetables like beet greens, kale, or spinach to create diverse variations of this baked dish.

Embrace the simple and comforting goodness of Baked Chard in Béchamel. This delightful recipe allows you to make the most of chard stems while creating a versatile and flavorful side dish. Indulge in the creamy béchamel sauce seasoned with nutmeg and cayenne, enveloping the tender chard stems and topped with crispy bread crumbs. The delightful Gruyère and bacon variation adds an extra layer of richness and flavor. Serve it alongside your favorite main courses and savor its creamy, comforting flavors.