Fennel, Shallot, and Chard Gratin
Aromatic fennel, sweet shallots, and bitter chard (or kale) simmer in a creamy sauce enhanced with garlic and thyme topped with sharp aged cheddar cheese.
Meal Type Main Dish, Side Dish
Good For Fall, Winter
- 1 bunch hearty greens (such as Swiss chard or kale)
- 2 tablespoons (30g) butter
- 1 tablespoon or (15g) olive oil
- 3 large or 4 small shallots, sliced
- 2 sprigs fresh thyme, leaves removed and chopped (or ½ tsp. dried thyme)
- 2 bulbs fennel, sliced
- 1 clove garlic, minced
- 1 cup (235mL) heavy cream
- ¼ teaspoon kosher salt, or to taste
- Pinch freshly grated nutmeg
- 1 cup (85g) Beecher’s Flagship cheddar, or other good-quality aged sharp white cheddar, shredded
Step 2
Prepare the greens by separating the stems from the leaves. Discard the tough, brown end of the stalk. Crush the stems with the side of a chef’s knife, and thinly slice the stems. Chop the greens, and set aside.
Step 3
In a large, deep, heavy skillet, melt the butter and olive oil over medium heat. Add the chopped stems, shallots, and thyme, and saute for 3-4 minutes or until softened. Add the fennel, and continue to sauté for 5-7 minutes, adding the garlic during the last minute of cooking.
Step 4
Add the greens, stir well, turn heat to medium-low, and cover. Let cook for 4-5 minutes, or until greens are wilted. Uncover, and saute until greens are cooked, and any water they have released has evaporated.
Step 5
Add the heavy cream, salt, and nutmeg, and stir to combine. Simmer gently for 2-3 minutes. Sprinkle the cheddar cheese evenly over the top of the gratin.