Swiss Chard and Kale Gratin
I enjoy greens for their earthy sweetness, but on their own they can be rather austere. So when I wanted a greens-based side dish for the holidays, I opted for a gratin. You don’t come across green gratins every day, and when you do they’re often drowned in cream, like creamed spinach. I wanted my gratin to be just a little richer than I normally make greens: I’d parcook the leaves, add some dairy and a bread-crumb topping, and finish everything in the oven.
One of
