2½ tablespoons butter
2½ tablespoons AP flour
2 cups milk
1 cup grated manchego or Parmesan
1 tablespoon butter
2 tablespoons olive oil
2 shallots, julienne
3 garlic cloves, minced
3 bunches Swiss chard, ribs and leaves separated and sliced thin
1 cup breadcrumbs
2 tablespoons extra virgin oil
Kosher salt and black pepper
Melt the butter in a small sauce pan. Add the flour and stir, cooking, for 1-2 minutes. Add the milk, whisking constantly, and cook over medium heat until the mixture begins to thicken and the milk bubbles. Stir in the cheese until melted, season to taste and set aside.
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Meanwhile, in a large sauté pan, heat the butter and olive oil on medium. Add the shallots and garlic and sauté until fragrant, about 1-2 minutes. Add the Swiss chard stems and sauté for a minute. Season with salt and pepper. Add the leaves, little by little as they fit in the pan, and sauté just until they start to wilt. Stir the béchamel into the greens and set aside.
In a separate sauté pan, heat the extra virgin olive oil and add the breadcrumbs. Cook, toasting until the bread crumbs are lightly golden brown.
Transfer the wilted greens to a baking or casserole and top generously with bread crumbs.
Place into a 400˚F oven and bake for 8-10 minutes or until golden brown and bubbling up on the edges.