Adapted from Gourmet Magazine, October 2000
5 Tbsp. unsalted butter
1 c. fresh white bread crumbs
3 oz (1 c. ) Tomme de Savoie or Gruyère cheese, grated
1 garlic clove, finely chopped
1 Tbsp. choppe fresh herbs (chives, tarragon, and flat-leaf parsley)
1/8 tsp freshly grated nutmeg
1 c. low-sodium chicken broth
1/2 c. heavy cream
1 Tbsp. flour
1 onion, finely chopped
3 lb Swiss chard, leaves and stems separated and both cut into 1-inch pieces
1 lb spinach, coarse stems discarded, leaves coarsely chopped
Toss bread crumbs, cheese, garlic, herbs, and half of the nutmeg in a bowl with 2 tablespoons of melted butter. Season with salt and pepper.
Boil chicken broth in a sauce pan until reduced by half. Add cream and keep warm.
Using a heavy saucepan, melt 1 tablespoon of butter over medium heat. Stir in flour and whisk for 1 minute, cooking into a roux. Whisk in broth mixture and bring to a boil. Whisk continuously.
Heat remaining 2 tablespoons of butter in an 8 quart pot and cook onion until softened. Add chopped chard stems, nutmeg, and salt and pepper to taste. Stir vegetables continuously and cook until tender. Slowly increase the heat and ad in chard and spinach leaves, string until greens are bright and wilted. Transfer the contents of the pot into a colander and press out any liquid using the bottom of a cup or the back of a spoon.
Transfer cooked vegetables to a gratin pan or baking dish and toss with cream sauce. Spread evenly and top with bread crumbs. Bake in the middle of the oven until bubbling and golden brown, about 20 mins.