OysterSwiss Chard Gratin with Country Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. Swiss chard is a winter green that is in season just as oysters are at their peak. As the weather cools, the chard gets sweeter and the oysters get saltier, achieving a beautiful balance of earth and sea when together in the same bite. We use big, sweet Louisiana oysters, but any oyster will do. Ingredients:
3 thick slices smoky bacon, cut into small dice |
2 tablespoons unsalted butter |
1 small onion, minced |
2 cloves garlic, minced |
2 bunches swiss chard, stemmed, leaves chopped into 1/2-inch dice |
2 cups heavy cream |
1/8 teaspoon freshly grated nutmeg |
18 oysters, freshly shucked, patted dry, and coarsely chopped |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup freshly grated parmesan cheese |
1 cup fresh bread crumbs |
Directions:
1. Preheat the oven to 400°F.
2. Brown the bacon in a large sauté pan over medium heat. Add the butter, onion, garlic, and Swiss chard and sauté until the chard is completely wilted. Remove from the heat. Pour the mixture into a colander set in the sink and squeeze out all excess liquid. Reserve.
3. Return the pan to the stove and add the cream and nutmeg. Bring to a boil over high heat, then decrease the heat to medium-low so the cream does not boil over. Cook the cream until it reduces to 1 cup. Set aside to cool.
4. In a bowl, combine the chard mixture, cooled cream, and oysters. Mix well and season with salt and pepper. Spoon the mixture into a 3-quart gratin dish. Using the back of a spoon, spread the mixture evenly. In a small bowl, mix together the Parmesan cheese and bread crumbs and sprinkle the topping evenly over the gratin.
5. Bake until the mixture is bubbling around the sides and the crust is lightly golden brown, about 12 minutes.
6. Remove from the oven and let cool slightly before serving.
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