Swiss Chard and Pasta Gratin

Swiss Chard and Pasta Gratin
Mac cheese adapted to use Swiss chard.
Recipe Type: Main
Cuisine: kid pleaser
Serves: 2-3
Get this!
  • 1 cup raw pasta shells (any type)
  • 1 bunch swiss chard (sub some kale/beet greens)
  • olive oil (for frying)
  • 1 sm onion, finely chopped
  • ¼ tsp dried basil
  • handful good melting cheese
  • bechamel sauce (white sauce)*
Do this!
  1. Cook pasta in large pan of salted water until al dente
  2. wash chard well, shake and slice finely
  3. heat 1TBSP oil in frying pan, add onion, basil and saute 5 min
  4. add chard in batches until wilted and reduced in volume (if you have a wok you can do the lot at once)
  5. put cooked chard in bowl and set aside
  6. preheat oven to 350F, lightly grease medium-sized shallow gratin dish
  7. add pasta to chard, mix well
  8. season well, transfer to dish, add bechamel sauce, sprinkle with cheese and bake until warmed through and cheese has melted
  9. Hint: add oil as needed while cooking down chard
  10. Option:
  11. add breadcrumbs on top and broil--watching carefully--for a nice toasted topping
  12. *for white sauce (also great if you just add melted cheese to it and pour over veggies):
  13. melt 2TBSP butter in heavy saucepan on low heat
  14. remove from heat and add 2TBSP unbleached/spelt flour with a wooden spoon to form paste
  15. slowly add 2 cups whole milk, beating with whisk to remove lumps
  16. whisk to boil, turn off heat (don't scald milk)