Sausage, White Bean, and Swiss Chard Gratin
Laura
Mom’s fresh-from-the-garden swiss chard cassoulet
ingredients
- 3 mild Italian sausages (about 12 ounces), casings removed
- 1 yellow onion, thinly sliced
- 1/2 fennel bulb, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 tablespoon fresh sage leaves, cut into chiffonade
- 1/2 to 1 teaspoon fennel seeds
- Pinch of red pepper flakes
- 1 bunch white chard, stems and leaves kept separate, cut into 1/4-inch slices
- 1 cup chicken stock (page 10) or canned low-sodium broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1/2 cup sun-dried tomatoes, sliced (or use a can of tomatoes)
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly grated Parmesan
- 2 tablespoons freshly grated Gruyere
- Topping:
- 2 tablespoons olive oil
- 1/2 cup fresh bread crumbs
- Freshly ground black pepper
directions
- 1
Preheat the oven to 350 degrees F. Lightly oil a 9-inch (1 1/2 quart) square gratin dish.
- 2
Heat a large saute pan over high heat. Crumble in the sausage and cook, breaking up the lumps with a spatula, until golden brown, about 5 minutes. Using a slotted spoon, transfer the sausage to a small bowl.
- 3
Pour off all but 2 tablespoons of the fat in the pan. Return the pan to medium-high heat and add the onion; cook until translucent, about 5 minutes. Add the fresh fennel, garlic, sage, fennel seeds, and red pepper flakes and cook until the vegetables are softened, about 5 minutes. Add the chard stems and cook for i minute. Add the chard leaves and stock and cook for i minute. Remove from the heat. Stir in the beans and sun-dried tomatoes. Season to taste with salt and pepper. Transfer to the prepared gratin dish. Sprinkle the cheeses over the top.
- 4
To make the topping: In a small saute pan, heat the olive oil over high heat. Add the bread crumbs and cook until golden brown, 2 to 3 minutes. Season to taste with pepper.
- 5
Sprinkle the topping over the gratin. Place on a sturdy baking sheet. Bake until deep, golden brown and bubbly, 30 to 40 minutes. Let rest for 10 minutes before serving.
Source: Laura
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