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.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 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.
Step 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.
Step 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.
Step 5
Bake until the mixture is bubbling around the sides and the crust is lightly golden brown, about 12 minutes.
Step 6
Remove from the oven and let cool slightly before serving.
Recipe notes
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