Chard Gratin with Vinegar, Shallots and clotted Cream
I first learnt to cook this dish in a restaurant that I was cooking at in my 20s. I thought it was such an incredible way of elevating one massive big bunch of chard to create a stand alone dish that tasted incredible and delivered layers and layers of flavour. The vinegar complements the earthiness of the chard and who doesn’t love an easy dish that you can just shove in the oven, piled high with lots of delicious vegetables. Add anchovies, if you want, I didn’t on this occasion.
INGREDIENTS
800g chard, i.e one massive bunch of stalks and leaves
3 shallots, finely diced or use 1 large onion
3 garlic, finely sliced
about 1 tbsp finely chopped rosemary
Pinhc of dried chilli flakes
50g clotted cream, or use butter
2 heaped tbsp plain flour
About 100 - 120ml boiling water
1 tbsp of vinegar
Salt, to taste
Lots of grated parmesan
Handful of breadcrumbs, I used rye
METHOD
Strip the leaves from the stalks, finely chop the stalks.
In a pan over a moderate heat, add a splash of olive oil, add the shallots, garlic and rosemary and fry for 3 - 5 minutes to soften. Add the chard stalks, chilli flakes and some salt and fry for around 4 - 5 minutes to soften.
Add the cream and the flour and mix well in the pan to melt the cream and for the flour to coat the chard stalks.
Add the boiling water and mix well, simmer for a couple of minutes for the mixture to bubble and begin to thicken. Add the vinegar and check the seasoning, adding more salt, chilli or vinegar to taste.
Meanwhile boil the chard leaves in a pan of well salted boiling water until tender, around 2 - 3 minutes, then drain.
Layer the drained chard leaves and the creamy chard stalk mixture in a gratin dish, adding in layers of grated parmesan, finish with the breadcrumbs and bake in a hot oven at 180C until bubbling and the breadcrumbs are crisp and crunchy.
Remove from the oven. I served with gratin with some soft cooked polenta and some meatballs cooked with tomatoes and sage.