Tweaked from Pure Wow
While perusing the aisles of Whole Foods recently, I noticed a new blurb on the side of their brown paper bags: “collards are the new kale”.
Now, all the “big greens” (let’s say collards, kale and chard) have high nutrients to low calories and any differences are quite negligible. But, collards seem to come out slightly on top in the nutrient to calorie ratio.
And so now you know: collards are the new green du jour. Kale? So 2013.
1. Preheat the oven to 375°F. Oil a large casserole dish or six little ones.
2. Prep your chard by first washing them well and then removing the base of the stems. Slice the rest of the stems about ½-inch thick and roughly chop the leaves.
3. Prepare an ice-water bath in a large bowl (you’ll use this for your chard later). Then, in a large pot of salted boiling water, blanch the stems until almost tender (about 2 – 3 mins). Next, transfer the stems to the ice water bath. While the stems are cooling, repeat this process with the leaves, cooking for just 1 minute before transferring to the ice water.
4. Once cooled, drain the Swiss chard well and set aside.
5. Now on to the sauce. In a large pot, melt the coconut oil or butter over medium heat. Add the onion and cook until translucent, then add the garlic and cook until fragrant. Stir in the gluten free flour and cook about 3 to 4 minutes.
6. Add the coconut milk and cream into the pot, whisking well to ensure no lumps form. If using cashews add these in now also. Cook until the mixture comes to a simmer; then turn off the heat and blend using an immersion blender (or in an actual blender). Your sauce should be nice and thick. Season with salt and pepper.
7. Add the blanched Swiss chard to the white sauce, tossing well to coat the greens evenly. Scoop the mixture into the prepared baking dish or dishes.
8. Prepare the topping: Toss the bread crumbs with the melted coconut oil and mix well to combine. Stir in the pecorino cheese. Top the Swiss chard mixture with the breadcrumb mixture.
9. Bake until the sauce is bubbly and the breadcrumbs are toasted, 12 to 15 minutes. Let cool slightly before serving.