Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts, Late Winter Feast

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

In this bulked-up version of the classic side dish, chard replaces spinach, and Gorgonzola adds depth and a creamier texture. Get the recipe for Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts »Bill Phelps

In this bulked-up version of the classic side dish, chard replaces spinach, and Gorgonzola adds depth and a creamier texture.

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts
In this bulked-up version of the classic side dish, chard replaces spinach, and Gorgonzola adds depth and a creamier texture.
Yield: serves 6-8

Ingredients

  • 3 bunches Swiss chard, trimmed, leaves halved lengthwise, and cut into 2" pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tbsp. unsalted butter, melted, plus more for greasing
  • 2 cloves garlic, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 6 tbsp. flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 (8-oz.) piece Gorgonzola cheese, rind removed
  • 1 tsp. freshly grated nutmeg
  • 1 12 oz. (about 3 slices) pumpernickel bread, torn into 1/4" pieces
  • 12 cup roughly chopped walnuts

Instructions

  1. Cook chard in salted boiling water until wilted, 1–2 minutes. Using a slotted spoon, transfer chard to a bowl of ice water until cold; drain and squeeze completely dry; set aside.
  2. Heat oven to 400°. Grease a 9" x 13" baking dish with butter; set aside. Heat 6 tbsp. butter in a 6-qt. saucepan over medium-high; cook garlic and onion until golden, 6–8 minutes. Stir in flour; cook for 2 minutes. Whisk in milk and cream; cook until sauce is thickened, 4–6 minutes. Remove from heat; crumble half the Gorgonzola into pan. Stir in reserved chard, the nutmeg, salt, and pepper; pour mixture into prepared baking dish. Toss remaining butter, the pumpernickel, and walnuts in a bowl; sprinkle mixture over chard. Crumble remaining Gorgonzola over top; bake until chard mixture is bubbly and pumpernickel is crisp, about 30 minutes.