SWISS CHARD GRATIN

Preheat oven to 350º.

Heat a large pot of salted water to a boil for blanching Swiss chard.

Remove stems from Swiss chard leaves and set aside. Blanch leaves for 45–60 seconds in boiling water. Remove and place Swiss chard in an ice water bath. When Swiss chard has chilled, remove and squeeze out as much water as possible. Chop and set aside in a large bowl.

Dice Swiss chard stems and set aside until ready to cook.

Heat a sauté pan over medium-high heat with 3 Tbs of oil.

Sauté onions for 3-4 minutes until translucent. Add Swiss chard stems and garlic and sauté for an additional 3 minutes. Add to bowl with blanched Swiss chard leaves.

Heat a heavy-bottom pot over medium heat and add butter. Once butter has melted, stir in flour and stir for 2–3 minutes. Add half and half and stir to incorporate the roux. Increase heat to medium-high and stir until mixture is bubbly and slightly thick. Turn off heat and add three cheeses, dried mustard, 44 Farms Salt & Pepper Blend, and nutmeg. Stir until cheeses have melted completely.

Fold cheese mixture into Swiss chard. Pour into a 10-inch baking dish.

Bake for 15 minutes, remove from the oven and top with Panko topping. Bake for an additional 5 minutes, or until browned.

Remove from heat and let rest for 10 minutes before serving.