Stemsof 1 head of broccoli, trimmed and sliced into 1/2- inch spears
1bunchSwiss chard, stems removed and reservedleaves roughly chopped
2Tbspbutter or oil + extra for greasing
1 onion or 2–3 shallots, diced
3cloves garlic, finely chopped
2cupscream
1bay leaf
1/2tspground nutmeg
1Tbspfresh thyme or 1 tsp dried thyme
salt and pepper to taste
1cupgrated semi-soft cheesesuch as mozzarelle or Gruyere
1/4 cup breadcrumbs
1/4 cupgrated hard cheese such as Parmesan
Instructions
Preheat the oven to 350°F and grease a baking or casserole dish with oil.
Bring a large pot of salted water to a boil. Add the broccoli and Swiss chard stems and simmer until tender-crisp, about 3 minutes. Drain well. Layer the stems with the Swiss chard leaves in the prepared dish.
In a heavy-bottomed saucepot over medium heat, heat the oil. Sauté the onionsand garlic until softened, about 3 minutes. Add the cream, bay leaf, nutmeg, and thyme, and season with the salt and pepper. Simmer for a few minutes.
Lower the heat and stir in the semi-soft cheese until melted. Pour the cheesy sauce over the vegetables, tilting the dish to make sure it gets into all the nooks and crannies.
Combine the breadcrumbs with the hard cheese and sprinkle on top to make a gratin. Bake for 15 minutes or until bubbling and golden brown on top.
Notes
CAN SUBSTITUTESwiss chard and broccoli with hardy or bitter greens (and stems), grilled, steamed, or blanched mixed vegetables, or very thinly sliced root vegetables such as potatoes (will need to cook longer, since potatoes need to cook through)Cream with alternative plant milk, taking into account that the thinner the milk, the thinner the sauce