Swiss Chard and Kale Gratin

Name: Swiss Chard and Kale Gratin
Yield: Serves 8 to 10
Ingredients: 2 pounds, Swiss chard; 1 pound curly, kale, stemmed and cut into 1-inch-wide strips; 2 , garlic cloves, peeled; 4 ounces, rustic white bread, cut into ¾-inch cubes (3 cups); 5 tablespoons, extra-virgin olive oil, divided; 2 ounces, Parmesan cheese, grated (1 cup); 3/4 teaspoon, table salt, divided; 1/2 teaspoon, pepper, divided; 1 , onion, chopped coarse; 1 1/2 teaspoons, minced fresh thyme; 1 cup, heavy cream; 1/8 teaspoon, ground nutmeg

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By Andrew Janjigian

Appears in Cook's Illustrated November/December 2019, America's Test Kitchen TV

For a new holiday side, we gussy up greens with a touch of cream and a crisp topping.

SERVES8 to 10

TIME1½ hours

has video

WHY THIS RECIPE WORKS

For a creamy, rich green gratin with a crisp, flavorful bread-crumb topping, we started with a mixture of kale and Swiss chard. Sturdy kale kept the gratin fluffy and tall; Swiss chard collapsed when cooked, but its plentiful tender stems a...

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