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Winter Greens Gratin


4 bunches chard
3 Tbs. extra-virgin olive oil
2  medium leeks, thinly sliced
3 cloves garlic minced
1 tsp. dried thyme
3 Tbs. all-purpose flour
2 cups whole milk
¼ tsp. fresh grated nutmeg
¾ tsp. sea salt
¼ tsp. fresh ground black pepper
1 cup grated parmesan cheese
2 eggs, lightly beaten
1/3 cup pine nuts
3 Tbs. melted butter
1¼ cup coarse fresh breadcrumbs
¼ cup chopped fresh flat leaf parsley
A 9 by 13 inch baking dish


  1. Remove stems from chard and tear or cut into 2 inch pieces. Cook greens in salted boiling water about 2 minutes until they have softened. Cool in an ice bath or cold water and drain well. Squeeze out all moisture. Place into a mixing bowl and set aside for step 4.
  2. Sauté the leeks, garlic and dried thyme and in 3 Tbs. olive oil, until softened. Add in the flour and cook for 3 more minutes. Add in half and half and bring to a simmer. Cook for 5-6 minutes to thicken slightly stirring occasionally. Add in nutmeg, salt and pepper and cheese and mix well. Set aside to cool for 8-10 minutes.
  3. In a separate bowl, combine the melted butter and the breadcrumbs. Season with a bit of salt and pepper. Set aside.
  4. Preheat oven to 375 F. Add the béchamel to the cooked greens, add in the pine nuts and mix well. Season with sea salt and pepper. Mix in the eggs. Place mixture into the baking dish and top with toasted breadcrumbs and parsley. Bake for 35-40 minutes or until the mixture is bubbling and the top is brown (if filling is not hot and top is getting too brown cover top lightly with foil or parchment and continue to bake). Let gratin sit for 7 minutes before serving.