Kate and Swiss chard are extremely healthy. They have calcium, Vitamin A & C, and potassium, to name a few. They are a bit bitter, so you do have to cook them, but they are delicious once you saute out the bitterness and add a bit of olive oil and salt. So in addition to the enjoying them in the casserole below, you can whip some up as a healthy side dish.

This recipe came out of a desire to eat more winter greens and to make enough food for a dinner party and leftovers. Naturally a casserole came to mind.

1 lb spinach penne

3 cloves garlic, minced

1 yellow onion, chopped

2 bunches kale, leaves pulled from the stems, ripped into smaller pieces

2 bunches Swiss chard, leaves pulled from the stems, ripped into smaller pieces

1 can white beans, drained

2/3 cup all-purpose flour

4 tbsp butter

3 cups whole milk

2 bay leaves

1 cup Monterey jack cheese, grated

Salt to taste

½ cup bread crumbs

 Preheat oven to 400F. Boil water and cook pasta according to the directions on the box. Meanwhile, in a large fry pan sauté the garlic and onion until transparent. Add the kale and chard in 3 batches, adding the next batch only when the previous batch is wilted enough that there is room. When all the leaves are wilted transfer to a lasagna/casserole pan and add the white beans and pasta. Stir until everything is mixed throughout.

 Next make the roux.  In a 2 quart saucepan melt the butter. Once melted add the flour and stir until combined; allow to cook for about a minute. Pour in one cup milk and whisk until the roux is thoroughly combined. Add the rest of the milk and the bay leaves. Whisk and bring the milk to a simmer (do not boil). Whisk occasionally and simmer until thickened. Add cheese, whisk until melted. Taste and salt as necessary. Pour milk mixture over greens, beans and pasta and top with breadcrumbs. Bake 20 minutes or until casserole bubbles and crumbs are browned.