My father had many sayings that he would repeat when the mood suited him; but my favorite was, “All things in moderation, including moderation.” I pretty much live by this code. I don’t apologize for the occasional desert or rich dish; their just soooo yummy! This one is no exception. Cream, pancetta, and garlic take Swiss chard to another level entirely. You could make it with bacon, but why not hit a home run rather than a base hit? The first time I made this for my green’s hating brother-in-law, he took seconds (twice). Another time my nephew pulled the casserole to his place setting and wondered what everyone else was going to eat. It’s tradition at Thanksgiving, but I can’t help making it at least once a month during the winter season.
SWISS CHARD CASSEROLE
INGREDIENTS:
2 tablespoons unsalted butter
1 cup fresh breadcrumbs (I use ciabatta)
6 cloves garlic, thinly sliced
1/2 teaspoon Kosher salt, and freshly ground black pepper to taste
2 cups heavy cream
3 slices pancetta, diced
2-3 bunches Swiss chard, wash and spun, stems removed and chopped into 1/4 inch slices (approximately 2 1/2 cups); leaves cut into ribbons (approximately 8-12 cups
2/3 cup freshly grated pecorino cheese
INSTRUCTIONS:
Preheat oven to 400 degrees F. Melt 1 tablespoon of the butter and toss it with the breadcrumbs; set aside.
In a medium saucepan, bring the cream and garlic to a boil. Lower heat and simmer for 8 minutes, reducing the volume slightly. Season with salt and pepper.
Meanwhile, in a 12 inch non-stick skillet, cook the pancetta over medium heat until crisp and browned. Drain on paper towels, reserving 1 tablespoon of the fat in skillet. Add remaining 1 tablespoon of butter to skillet and melt. Add the chard stems and saute over medium-high heat until they are soft and slightly browned, about 8-10 minutes. Reduce heat to medium and add chard leaves. Saute chard for about 3-5 minutes or until wilted.
With tongs, transfer the chard to a gratin or ceramic dish, leaving any excess liquid in skillet. Spread evenly.
Sprinkle pancetta over chard. Pour the seasoned cream over chard. Sprinkle pancetta over cream and chard; top with buttered bread crumbs. Bake until golden and bubbly, about 25-35 minutes. Let rest for 10 minutes before serving.
Serves 4-6
”Comfort food—food that reassures—is different things to different people.” –David Tanis
Comentarios