The one time I attempted to grow Swiss Chard in Interior Alaska it grew like crazy and went to seed before I could manage to do anything with it. I tried sauteing it and I tried adding it to a salad and I have to say that I was never particularly impressed. This is an easy (yet impressive) way of adding leafy greens to your diet. It’s not a particularly healthy preparation, but boy is it delicious!
Ingredients
- 1 bunch of chard, about 8 large stalks
- 1-2 medium to large leeks, sliced
- 1.5 cups Gruyère, grated
- 1 cup Fontina,grated
- 1/2 cup crushed butter crackers
- 4 cups milk
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1.5 tsp salt
- 1/2 tsp ground white pepper
- 1/8 tsp grated nutmeg
Instructions
For Veggies:
- Begin by slicing the leek lengthwise and then slice it it 1/4 inch slices. Make sure you break apart the leek and wash it thoroughly as leeks tend to have a lot of silt in between the leaves.
- Next cut up the chard by removing the tough part of the stem and then slicing the chard in 1 inch strips.
- Saute the leeks on low for about 15 minutes with a little olive oil and a pinch of salt until they are tender.
- Blanch the chard in boiling water in a couple of batches for about a minute at a time.
For the Béchamel:
- In a large pan, begin by melting the 2 Tbsp of butter and then add the flour to it. Using a whisk incorporate the butter and the flour together, letting sit to cook for about a minute.
- Add two cups of the milk and whisk together on low-medium heat until it begins to thicken.
- Add one cup of each of the cheeses grated, keeping 1/2 a cup of grated Gruyère for later.
- Continue whisking until all of the cheese is melted, keep adding the milk a little at a time to keep the béchamel thick but still fluid.
- Combine the blanched chard, leeks and béchamel together in a baking dish.
- Top with the crushed crackers and remaining half cup of Gruyère.
- Bake at 350°F for 20-30 minutes until browned and bubbling on top.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.