Yannick Alleno’s Swiss Chard Rib Gratin with Pine Nuts and Parmesan

 Vegetable Harvest by Wells


4 lb Swiss chard

1 c. freshly grated Parmigiano-Reggiano cheese

1 lemon, scrubbed

¼ c. celery leaves, minced

¼ c. pine nuts

½ c. ¼-inch cubes of Parmigiano-Reggiano cheese

2 c. homemade chicken stock

¼ c. fresh basil leaves, cut into chiffonade


Wash and drain the Swiss chard, reserving the leaves for another recipe.  You should have about 2 pounds ribs.  Preheat the broiler.  Halve the lemon, squeeze the juice, and add it and the lemon halves to a  large bowl of cold water.  Trim and remove any large, fibrous strings from each rib of chard. Cut the ribs crosswise (against the grain of the rib, much as you would cut celery) into even, thin slices.  Drop the slices into the bowl of acidulated water.  Set aside.


Place the pine nuts in a small, dry skillet over moderate heat.  Toast, shaking the pan regularly until the nuts are fragrant and evenly browned, about 2 minutes  Watch carefully. They can burn quickly.  Transfer the nuts to a large plate to cool.  Set aside.


Drain the ribs and place in a large saucepan.  Cover with chicken stock and cook, covered, over moderate heat until tender, about 10 minutes. With a slotted spoon, transfer the ribs to a gratin dish.  Cover with g rated cheese.  Place under the broiler and cook until the cheese is golden and bubbling, about 5 minutes.  Remove from the oven and sprinkle with celery leaves, pine nuts, cubed cheese, and basil  Return to the broiler just until the pine nuts and cheese are browned, 1-2 minutes more.  Serve immediately.