Red Swiss Chard and Nutmeg Gratin

The Rainbow Chard in my garden is plentiful and still adorning the garden plot, that I am loathing having to pull them out, as they are adding a bit of colour to space that is otherwise a blank dirt canvas, excluding the odd green weed popping here and there.  

But I have - I have leaned over the garden fence, arms stretched outright and shared some with neighbours.

I made this Red Swiss Chard Gratin last week to use what up what we are growing, as well as an excuse to join in with Harvest Monday hosted by Dave over at Happy Acres who hosts every week. 

I know it is not the prettiest of dishes, but it was one of the most flavourful side dishes i have ever had.   The nutmeg really lifts the gratin and on first glance you could almost be forgiven for thinking this is a dessert or even rhubarb crumble.

The Swiss Chard recipe is adapted from  Spice Trip by Stevie Pearle and Emma Grazette, this is the same cookbook that I made the  Cumin and Orange Madeira Loaf.  There is a wonderful looking Pistachio and Nutmeg Cake in the cookbook, but it required Greek yogurt of which I have none, so maybe next time; or maybe I can substitute that with Double Thick Cream. 



Red Swiss Chard Gratin
Serves 4 as an accompaniment
Ingredients
500g Red Swiss Chard, leaves stripped from stalk and roughly chopped and the stalks roughly chopped
50g butter, plus extra for greasing
6 garlic cloves, crushed
1 tablespoon plain flour
200ml milk
Freshly grated nutmeg, not too much!
Salt and pepper to taste
100g panko or dried breadcrumbs
Olive oil for drizzling 
Method
Bring a large pot of water to the boil.
Blanch the chard leaves until soft.
Remove from the pan with a slotted spoon to drain in a colander.
In the same pot, add the stalks until soft.
Grease a baking dish and set aside.
In a wide pan, melt the butter over medium heat until formy.
Add garlic, then add the chard leaves and stalks, along with the flour and cook for 3 minutes, stirring all the time.
Then slowly pour in the milk, constantly stirring until you have a thick sauce.
Grate in nutmeg to taste and season with salt and pepper to taste.
Transfer the mixture to the greased baking dish.
Scatter over the panko and then drizzle with oil.
Bake on gas mark 6/200oc for 25 minutes or until golden.  
Adapted from Spice Trip by Stevie Pearle and Emma Grazette.