INGREDIENTS:
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
½-¾ cup +2 tablespoons grated Dry Monterey Jack (or other cheese like mozzarella, jack, etc. If you wish to use cotija or Parmesan, use ¼ cup)
1 cup bread crumbs, homemade preferably
Olive oil as needed
1 teaspoon each powdered cumin seed, coriander seed, and ½ teaspoon pimenton de la vera dulce (sweet smoked paprika)
Salt and pepper to taste
1 garlic clove, peeled
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
½-¾ cup +2 tablespoons grated Dry Monterey Jack (or other cheese like mozzarella, jack, etc. If you wish to use cotija or Parmesan, use ¼ cup)
1 cup bread crumbs, homemade preferably
Olive oil as needed
1 teaspoon each powdered cumin seed, coriander seed, and ½ teaspoon pimenton de la vera dulce (sweet smoked paprika)
Salt and pepper to taste
1 garlic clove, peeled
METHOD:
Heat the oven to 400°F. Rub a 10-inch gratin dish with the peeled garlic clove so you can see the oils on the inside of the dish. Wait for the oils to dry and lightly oil the inside of the dish. Heat a pan over medium heat and film with oil. When hot, add the chard stems and cook until they are starting to color. Add the garlic and cook until it is softening and fragrant. Add the whites of the onions and the minced cilantro stem and sauté until tender. Sprinkle with half the spices and season with salt and pepper. Toss to combine, then transfer the vegetables to the gratin dish. Sprinkle with half the cheese.
Add the chard leaves to the pan and cook to wilt. Season with salt and pepper to taste. Transfer to a colander and let drain. Once drained, combine with the remaining cheese (less the 2 tablespoons) and layer on top of the vegetables.
Lightly oil the bread crumbs-just enough so you know they are no longer dry-and add the remaining spices. Toss with your fingers to mix in the spices. Add in the sliced tops from the green onions and toss to mix in. Season with a little salt and pepper and sprinkle over the gratin. Sprinkle with the remaining 2 tablespoons of cheese and place in the oven. Bake for 10-15 minutes until the gratin is heated through and the cheese melts and the bread crumbs turn golden. Allow to cool just enough to set a little and serve.
Chef’s Notes:
You could skip the cheese if you wish with no deleterious effects. You might try using oregano and thyme for herbs instead of spices, or even combine the both.
Serves: 4
Source: Chef Andrew E Cohen
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