- 1 T olive oil
- 3 strips bacon, 1/2-inch pieces
- 1/2 yellow onion, diced
- 2 T all-purpose flour
- 1/3 c heavy cream
- 1/2 c milk
- 8 oz Swiss chard, large stems removed, leaves cut
- Pinch of coarse salt and ground pepper
- 1/4 c freshly grated Parmesan
- Toasted bread for dipping
Preheat oven to 450 degrees.
Heat oil in a saute pan over medium heat until hot but not smoking; cook bacon, stirring frequently until golden (5-6 minutes).
Add onion and cook, stirring occasionally, until translucent (3 minutes).
Sprinkle in flour; cook and stir constantly until light golden (3 minutes).
Whisk in cream and milk; continue whisking until mixture has thickened (1-2 minutes).
Add chard and cook until wilted (5 minutes); season with salt and pepper.
Spread chard mixture in a shallow, 1-quart baking dish and sprinkle with cheese.
Bake until bubbling and golden on top (15 minutes).
Serve hot with toasted bread.
*Recipe courtesy of Martha Stewart