Ingredients
Equipment
Method
1
- Adjust oven rack to middle position and preheat oven to 400°F. Melt 2
- tablespoons butter in a large saucepot or Dutch oven over medium high heat.
- Add fennel and onion, season with salt and pepper, and
- cook, stirring occasionally, until vegetables are softened and
- translucent, about 10 minutes, reducing heat if it starts to brown. Add
- garlic and cook, stirring constantly until fragrant, about 30 seconds.
2
- Add 1/3 or swiss chard and cook, stirring, until wilted, about 1 minute.
- Repeat with remaining swiss chard in two more batches. Add nutmeg
- and flour and stir to combine. Add half and half, stir to combine, and
- cook, stirring occasionally, until thickened. Add beans and reduce to a
- bare simmer. Continue to cook, stirring occasionally, for 10 minutes.
3
- Meanwhile, melt remaining 3 tablespoons butter. Toss breadcrumbs,
- butter, and cheese in a large bowl and season with salt and pepper.
4
- Season filling with salt and pepper, transfer to a large casserole dish,
- top with breadcrumbs, and bake until golden brown on top and
- bubbling around the edges, about 30 minutes. Remove from oven, let
- rest about 10 minutes, and serve.
