Swiss Chard & Leek Casserole

"My daughter made this for her first Thanksgiving alone with her new husband. She sent me the recipe, and I made it tonight. Yummy! She got it from Food and Wine, attributed to Michael Symon. I found it took longer to make than specified in the printed recipe she gave me, so I increased the cooking time. I also cut the recipe down to serve two, with no difficulties. Originally posted on food."

Original recipe yields 5 servings


  • Serving Size: 1 (350 g)
  • Calories 841.7
  • Total Fat - 57.5 g
  • Saturated Fat - 33.3 g
  • Cholesterol - 216.1 mg
  • Sodium - 1306.9 mg
  • Total Carbohydrate - 21.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 6.7 g
  • Protein - 60.1 g
  • Calcium - 1300.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.

Step 2

Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.

Step 3

Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.

Step 4

In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.

Step 5

Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.

Step 6

Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.

Step 7

Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.

Tips & Variations

No special items needed.


Daily Inspiration

This Swiss Chard dish was incredibly delicious -- loved the sauce as well. This was my first time to work with Swiss Chard, but will not be intimidated any longer. My only regret was that I didn't purchase enough. : ) Definitely a keeper and a repeat at our house.

(14 Oct 2018)


Creamy, comforting and perfect match to our meal. I love the combination of leeks and chard in this dish! The cream cheesy sauce just brings it all together. I used extra garlic cloves because I love garlic and next time, I would cook the chard a bit longer. Thank you Breezer for sharing. Made it for Down Home Cooking.

review by:
(26 Oct 2017)