A really nice way to cook the loveliest veggies of the season is to transform them into a flavorful baked gratin. Here I have sautéed tender Swiss chard leaves along with garlic and sliced fennel, then added in buttery white beans and a splash of balsamic vinegar for a nice tang. I then placed the sauté of veggies and beans into a gratin dish, topped it all with slices of red tomato and then the perfect gratin topping: grated Pecorino cheese and crispy Panko breadcrumbs. Baked until crisp and golden on top, this comforting side dish is perfect on a Sunday evening alongside a tender roast chicken.
(To view this recipe, click on the blue title of the blog post above*)
Swiss Chard, White Bean & Fennel Gratin
Ingredients:
- 1 Tablespoon olive oil
- Crushed red pepper flakes
- 3 garlic cloves, thinly sliced
- 1 fennel bulb, root end trimmed, core removed and thinly sliced
- Salt and pepper
- ¼ cup dry white wine
- 1 large head of Swiss chard, ends trimmed and greens cut into bite-sized pieces
- 1 (14.5-oz.) can white beans, drained and rinsed
- 1 large tomato, cut into slices
- Panko breadcrumbs
- Grated Parmesan or Pecorino cheese
Directions:
- Preheat the oven to 400 degrees. Spray a casserole dish or deep gratin dish with olive oil spray.
- In a Dutch oven, heat 1 Tablespoon of oil, along with a pinch of crushed red pepper flakes, over medium-high heat. Add in the sliced garlic and the sliced fennel. Cook, along with a ½ teaspoon of salt and grinding of pepper, for 5 minutes, stirring often so that the garlic does not burn. Add in the white wine and cook an additional 2 minutes.
- Next, add the chopped Swiss chard into the pan, along with the drained white beans and the vinegar. Season again with a pinch of salt and pepper. Sauté over medium heat for 3-4 more minutes, or until the greens are wilted.
- Pour the mixture into the prepared gratin or casserole dish. Top with the slices of tomato, as well as the cheese and Panko. Bake in the preheated oven for 15-18 minutes, or until the top is lightly browned and crisp.
Tagged: baked side dish, balsamic vinegar, cheese, fennel, French, garlic, gratin, panko, pecorino cheese, side dish, Swiss chard, tomatoes, vegetable gratin, white beans
Leave a Reply