Along with winter squash comes armloads of greens in the winter. Although I love braising greens, variety is a welcome change. Some of my go to recipes for Swiss chard are braised greens in a taco with chipotle sauce, Swiss chard soup with chick peas, chard ragu over pasta, Swiss chard lasagna, orchiette with arugula and Swiss chard.
Typically gratins are full of cheese and heavy cream, and while this gratin satisfies just as much as another, it is much healthier.
Blanch Swiss chard and any other greens (like spinach, beet greens, and turnip greens) in boiling salted water, drain, cool, and squeeze out excess water.
To make the gratin crisp, make sure the greens are relatively dry and be sure to toss the bread crumbs with melted butter and toast in the oven until crispy and slightly brown. The result will be a perfectly crisp, satisfying gratin. No one would suspect that it is healthy.