SWISS CHARD GRATIN

Serves: 6-8

1 lb (450 g) bunch Swiss chard 1 cup (250 ml) panko (Japanese-style bread crumbs) or coarse dry bread crumbs

1/2 cup (125 ml) freshly grated Parmesan cheese

2 tbsp (30 ml) chopped fresh parsley

2 tbsp (30 ml) butter, melted 1/4 tsp (1 ml) paprika

1/4 tsp (1 ml) salt

1 clove garlic, finely chopped 2 tbsp (30 ml) butter

1/2 cup (125 ml) diced onion 2 tbsp (30 ml) butter

2 tbsp (30 ml) flour

1 1/2 cups (375 ml) milk

1/2 cup (125 ml) freshly grated Parmesan cheese

1/2 cup (125 ml) ricotta cheese 1/2 tsp (2.5 ml) Louisiana-style hot sauce

1/4 tsp (1 ml) salt

1/4 tsp (1 ml) ground pepper

1. Wash Swiss chard thoroughly. Remove stems and cut them into 1/2-inch (1.25-cm) pieces. Tear Swiss chard leaves into 1-inch (2.5-cm) pieces. Set all aside.

2. To prepare panko topping, combine next 7 ingredients (panko through garlic); set aside.

3. Melt 2 tbsp (30 ml) butter in a large frying pan over medium heat. Add onion and sauté until softened, about 5 minutes. Add stems and sauté for 3 minutes. Add half of leaves and cook, covered, stirring occasionally, until leaves wilt. Add remaining leaves; cook, covered, stirring occasionally, until leaves wilt. Remove from heat.

4. Preheat oven to 375 F (190 C). Melt 2 tbsp (30 ml) butter in a medium saucepan over medium-low heat. Add flour and cook, whisking, for 3 minutes. Whisk in milk. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking frequently, until thickened, about 5 minutes.

5. Stir in 1/2 cup (125 ml) Parmesan, ricotta, hot sauce, 1/2 tsp (1 ml) salt and pepper.

6. Add cheese mixture to chard mixture and stir. Spoon into a greased 2-quart (2-L) baking dish. Top with panko topping.

7. Bake, uncovered, for 30-35 minutes, until bubbly and golden.