Vegetables

1. Place a rack in upper-middle of oven and heat to 425 degrees. Bring a large pot of salted water to a boil. Remove stems from chard (discard or reserve for another use) and wash leaves. Add half of the chard leaves to boiling water and cook until tender, 3 to 5 minutes. Transfer to a colander to drain and rinse with cold water until cool enough to handle; transfer to a large bowl and repeat with remaining half of chard. Gently squeeze out any excess liquid from chard and coarsely chop; set aside.

2. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add mushrooms and continue to cook, stirring occasionally, until liquid releases and evaporates, 10 to 12 minutes. Add garlic and red pepper flakes and cook 30 seconds, stirring constantly.

3. Add cooked chard, stirring well to combine. Stir in flour and cook 2 to 3 more minutes. Add half-and-half to pot and simmer until mixture is thickened, about 2 minutes. Remove pot from heat and stir in Gruyere. Season with salt and pepper to taste and transfer mixture to a 2-quart baking dish; set aside.

4. Melt remaining 1 tablespoon butter in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly toasted, about 3 minutes. Transfer to a bowl and let cool 5 minutes; stir in hazelnuts (if using) and Parmesan.

5. Sprinkle breadcrumb mixture evenly over chard and bake until edges are bubbling and breadcrumbs are golden brown, 15 to 20 minutes. Let cool slightly before serving.

Source: Hannaford fresh Magazine, December 2018