Courtesy of Capay Valley Farm Shop
INGREDIENTS
1 large bunch of chard, beet greens or turnip greens
1 cup fresh breadcrumbs (can use heel of loaf or crusts and chop finely)
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
Salt
2 teaspoons flour
1/2 cup milk
Freshly grated nutmeg or 1/2 teaspoon dried to taste (optional)
PREPARATION
- Remove greens stems and slice them thinly. Roughly chop leaves.
- In large saucepan boil 2 quarts water and add stems.
- Boil for 2 minutes, add leaves and cook until wilted & tender, about 3 minutes. Drain and cool.
- Toss breadcrumbs with olive oil and toast in oven at 375 for 10 minutes.
- While toasting crumbs, saute onion in 1 ½ tablespoon butter over medium heat until translucent, about 5 minutes.
- Stir in the chard, salt to taste and cook 3 minutes more.
- Sprinkle with the flour and stir well.
- Add milk and nutmeg and cook for 5 minutes, stirring occasionally. Add small amounts more milk if the mixture gets too thick.
- Spread mixture in oiled baking dish and dot with the remaining butter.
- Sprinkle with breadcrumbs and bake at 350 oven until lightly browned, about 20 to 35 minutes.