Tuesday, August 14, 2012
Swiss Chard Au Gratin (WW)
1 1/2 pound uncooked Swiss chard, stems trimmed, chopped
1 Tbsp olive oil
1 Tbsp all-purpose flour
1 cup low-fat milk, at room temperature
1/2 small uncooked onion, minced
1/8 tsp ground nutmeg, optional
1/2 cup grated Parmesan cheese, Parmigianno-Reggiano recommended
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Steam, parboil or microwave chard until wilted, about 2 to 3 minutes; drain and place in a serving dish.
Place a medium-size saucepan over medium-low heat; add oil. When oil begins to shimmer, add flour, whisking constantly for 3 minutes. Slowly whisk in milk, making sure to scrape bottom of pan.
Add onion and nutmeg; simmer gently, stirring often, until mixture starts to thicken.
Remove pan from heat; stir in cheese. Season to taste with salt and pepper; stir until well-combined. Pour sauce over chard; toss and serve. Yields about 1/2 cup per serving.
Notes: Look for rainbow chard for a bright-colored, fun spin on this recipe. Skim milk is not recommended for this recipe.
Serves 8- 1/2 c. servings