Swiss Chard Timbales

Ingredients

• 1 ½ pounds Swiss chard, preferably red-stemmed, well-rinsed
• Butter or oil for greasing molds
• ½ cup plus 2 tablespoons dry bread crumbs
• 3 ounces slab bacon, finely diced
• 1 cup finely chopped leeks
• 5 cloves garlic, minced
• Salt and ground black pepper
• 4 eggs, separated
• ⅛ teaspoon nutmeg

6 to 8 servings

Preparation

1. Cut stems from Swiss chard. Finely chop stems and leaves separately.
2. Heat oven to 375 degrees. Grease six 6-ounce or eight 4-ounce timbale molds or muffin tins. Use 1 tablespoon breadcrumbs to coat them.
3. Place bacon in a heavy skillet over low heat. When it turns golden, add chard stems, leeks and garlic. Season with salt and pepper. Cook over low heat until vegetables are tender but not brown. Transfer to a bowl.
4. Add chopped Swiss chard leaves to skillet, increase heat to medium-high and cook until leaves are wilted. Add leaves to bowl. Mix in 1/2 cup dry breadcrumbs and egg yolks. Beat whites until they hold peaks but are still creamy. Fold in. Season with salt and pepper and stir in nutmeg.
5. Transfer mixture to prepared molds. Sprinkle remaining breadcrumbs on top. Bake 20 minutes. Unmold and serve hot.