Swiss Chard Gratin



2 TB butter + more for coating the gratin pan

1/2 cup toasted coarse bread crumbs

1 cup heavy cream

2 cloves garlic, smashed and peeled

Freshly ground black pepper

1/2 tsp. coarse salt

3 (2-1/2 oz.) strips bacon

1 lb. (about 1 bunch) Swiss chard, washed and drained, stems removed and cut

crosswise into

1/4" slices, leaves cut into 1/2" wide ribbons (to yield about 2-3/4 cups

stems and 7 to 8 cups leaves)

1/3 cup grated Parmigiano Reggiano cheese



Preheat the oven to 400º F. Butter a shallow 5 or 6 cup ceramic gratin dish.



Melt 1 tablespoon of the butter and toss it with the bread crumbs; set aside.



In a medium sauce pan, bring the cream and garlic to a boil (watch that it

doesn´t boil over), immediately

lower the heat, and simmer vigorously for 5 min.; the cream should be reduced

to about 3/4 cup. Take the

pan off the heat and remove the garlic cloves with a slotted spoon. Let the

cream cool slightly, stirring

occasionally to loosen. Season it with a few grinds of fresh pepper and 1/4

tsp. of the salt.



In a large (12 inch) nonstick skillet, sauté the bacon over medium heat until

crisp and browned. With tongs,

transfer it to paper towels; crumble when cool. Leave the bacon fat in pan

(if there's more than

2 tablespoons, drain a little off).



Add the remaining 1 tablespoons of butter to the skillet and let it melt. Add

the chard stems and sauté

them over medium to medium high heat until they are somewhat softened and

browned on the edges,

about 10 minutes Reduce the heat to medium, add the chard leaves and toss

them with the contents of

the skillet.



Season them with the remaining 1/4 teaspoon salt. (You can add the leaves in

two batches for easier

handling.) Sauté until all the leaves are wilted, about 2 minutes. Use tongs

to transfer the contents

of the pan to the gratin dish (leave behind any excess liquid in the sauté

pan), spreading them evenly.



Sprinkle the crumbled bacon and cheese over the chard. Pour the seasoned

cream over all and top with

the buttered bread crumbs.



Bake for 25 minutes; the gratin will be brown and bubbly. Let rest for 10 to

15 minutes before serving.



Serves 4 to 6 as a side dish.