Last updated on July 26th, 2013
I LOVE THIS DISH. It’s a sumptuous symphony of spinach, fennel and white beans, all enrobed in a creamy, nutmeg- and garlic-scented sauce. Heavenly too is the crunchy topping of buttery breadcrumbs and Parmesan cheese. Ready for a mood-lifting experience? Join me in the kitchen:
A little back-story: Last Sunday, while dining at Club Helsinki with my partner and our friends The Blacks, and while watching Tony-award-winning singer/actress Faith Prince perform her cabaret act, I sampled something called “Swiss Chard, Fennel & White Bean Gratin.” As you can see on the menu above, it was the side dish that accompanied Oak Smoked Rack of Lamb.
The lamb was…edible.
But oh — the gratin! One taste, and I knew I’d have to reproduce the dish at home.
Question: “But Kevin, the Club Helsinki menu says “Swiss Chard.” Your recipe says “Spinach.”
Answer: I substituted spinach simply because the Swiss chard at my supermarket looked a little…horrendous. If you have Swiss chard in your garden, or if you can buy it in a somewhat-less-than-ghastly state of decay, by all means use it. Otherwise, go with packaged, organic baby spinach leaves.
Spinach, Fennel, & White Bean Gratin
Adapted from various sources, including Club Helsinki in Hudson, New York, and Serious Eats.
Ingredients for one casserole, serving 6-8 as a main course, and many more as a side course
For the filling:
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large fennel bulb, cored and thinly sliced
1 large white onion, thinly sliced
Salt and freshly-ground black pepper
1/2 teaspoon ground nutmeg
4 garlic cloves, minced
10 ounces fresh, organic Baby Spinach Leaves, roughly chopped
1 tablespoon flour
1 1/2 cups half-and-half
2 (15-oz.) cans small white beans, drained and rinsed
For the topping:
2 cups* breadcrumbs from fresh, home-made-type bread
2 cups* grated Parmesan cheese
3 tablespoons unsalted butter, melted
*If you are not a carb-freak like me, feel free to halve the amount of breadcrumbs and cheese.
To start, grab a fennel bulb…
And cut out its core with the help of a paring-knife.
Slice the bulb as thinly as you can.
Now thinly slice a big white onion…
And mince 4 good-sized garlic cloves.
Garlic makes my life worth living.
Pour 2 cans of beans into a colander, rinse them under running water, and then let them drain. Rinsing removes the taste of the can from the beans.
Heat butter and olive oil in a big purple pot.
Drop the fennel and onion into the pot…
Add some salt and freshly-ground pepper…
And a big pinch (1/2 teaspoon) of nutmeg.
Are you like me? Do you feel less-stressed-out when you smell nutmeg?
I wonder why that is.
Now toss the ingredients about with spatula.
Cover the pot, lower the heat, and cook until the fennel softens and the onion becomes translucent. This will take all of 10 minutes.
Add the garlic to the pot, and stir it around until it releases its fragrance — about 1 minute.
One handful at a time, toss the spinach into the pot, and stir it around until it wilts. It will wilt very quickly.
Add the flour, and stir it around until it coats every ingredient in the pot…
Then add the half-and-half.
Bring to a boil, stirring constantly, until the sauce thickens — about 3 minutes.
Lower the heat, stir in the beans, and let them simmer slowly until they are heated throughout — about 5 minutes. Remove from heat.
To make the gratin topping, first pour breadcrumbs (fresh, not dried) into a medium bowl.
Add some finely-grated Parmesan…
And some melted butter…
And then stir them all together.
Pour the spinach-and-bean mixture into a 9 x 13 casserole or a similarly-sized gratin dish…
And then sprinkle the breadcrumb mixture on top.
Bake on the middle rack of a preheated, 400F oven until the top turns brown and crispy, and the outside edges of the filling start to bubble — about 30 minutes.
Let cool for at least 10 minutes…
And then dive right in.
Folks, there isn’t enough poetry in the world to describe the deliciousness of this Spinach, Fennel & White Bean Gratin. Make it once, and you’ll make it again and again.
Need a copy-and-paste version of the above? Here goes:
Spinach, Fennel, & White Bean Gratin
Adapted from various sources, including Club Helsinki in Hudson, New York, and Serious Eats.
Ingredients for one casserole, serving 6 as a main course, and many more as a side course
For the filling:
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large fennel bulb, cored and thinly sliced
1 large white onion, thinly sliced
Salt and freshly-ground black pepper
1/2 teaspoon ground nutmeg
4 garlic cloves, minced
10 ounces fresh, organic Baby Spinach Leaves, roughly chopped
1 tablespoon flour
1 1/2 cups half-and-half
2 (15-oz.) cans small white beans, drained and rinsedFor the topping:
2 cups* breadcrumbs from fresh, home-made-type bread
2 cups* grated Parmesan cheese
3 tablespoons unsalted butter, melted*If you are not a carb-freak like me, feel free to halve the amount of breadcrumbs and cheese.
Set oven rack to middle position; preheat oven to 400F.
In a large saucepot or a Dutch oven set over a medium flame, heat the butter and oil. When the butter melts, add the fennel, the onion, and the seasonings. Stir briefly, and then cover the pot, lower the flame, and cook until the fennel is soft and the onion is translucent — about 10 minutes. Stir in the garlic, and let it cook for 1 minute.
One handful at a time, add the spinach, and toss it about with a spatula until it wilts. Stir in the flour, followed by the half-n-half. Bring to a boil, stirring constantly, until the sauce begins to thicken — about 3 minutes.
Lower the heat, stir in the beans, and let them simmer slowly until heated throughout — about 5 minutes. Pour the spinach and bean mixture into a 13 x 9 inch casserole or a similarly-sized gratin dish.
Mix the topping ingredients, and then pour them over the casserole.
Bake until the top turns crispy and brown, and the outside edges of the casserole begin to bubble — about 30 minutes.
Serve at once.
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Tammy says
Another yummy recipe to try, Kevin! I just put fennel on the shopping list. Thanks for posting all these ways we can use what we’re growing…my spinach is just about done but I’ll be able to get enough for this one.
Vicki says
Kevin, this looks spectacular! Can’t wait to try it! I will let you know how it comes out. Thanks for recreating this at home and sharing it with us.
Cary says
This looks maaaaaaaavelous! Yes, nutmeg does that to me too. Delightful combo. Thanks for recreating your bliss here. Will definitely make this brew :)!
Maggie says
mmm perfect accompaniment for my dinner party on Friday! Love experimenting on people ~grin
Debbie says
This looks wonderful and a perfect way to use the Swiss Chard from my garden…can’t wait to try it! Thanks for sharing the recipe.
Rosemeri says
Thanks for the recipe. It looks great. I’m growing fennel for the first time this year and am collecting fennel recipes to try when they are ready to harvest. If you have any more, please share.
Diane from Boston says
Oh, my heart. This looks delicious. It’s like macaroni ‘n’ cheese without the carb guilt AND with leafy green goodness built in. I just bought several bags of cassoulet beans from Rancho Gordo, and those would work beautifully here. Can’t wait for the weekend . . .
Kevin Lee Jacobs says
Hi Debbie – I imagine this would be delicious not only with spinach or Swiss chard, but with young beet greens, too. Enjoy!
Susie says
Hi Kevin – I made this last night and the filling was delicious, but it seems like too much topping
could it be 1 cup parm and 1 cup breadcrumbs? Just wondering… love your recipies!
Kevin Lee Jacobs says
Hi Susie – So glad you tried this dish. I used 2 cups breadcrumbs and 2 cups grated Parm for the topping, because…well, because I’m a carb-freak. You can certainly use less topping if you wish, and I’ll indicate such in the recipe above.
Susan in MI says
Love the future flavor of this recipe and can’t wait to try it. My grown son is lactose intolerant so cream is out of the question. I have used lactose free whole milk in other recipes so know this would work. Just wondering if the bread crumb topping would suffer a fatal wound by not adding the Parm. for baking but just offering the option of grating it on top of a serving?? Oh what to do what to do is my dilemma. Just have to try it out to see the final finished product I guess.
Kevin Lee Jacobs says
Hi Susan – The breadcrumbs are more important than the cheese, for they provide the irresistible crunch. My advice, if you omit the Parmesan, is to add a little more salt to the dish.
Samantha says
Kevin, just wanted you to know that I made this casserole last night. My husband, my son and I LOVED it! Thank you, thank you, thank you!
Anna Lapping says
Oh yes, I will be trying this one very soon! My Swiss chard is almost ready to pick some of the first leaves of the season. Thank you for the great recipe. I would love to make it today, with our grilled butterflied leg of lamb.
Kevin Lee Jacobs says
Samantha – So glad you enjoyed the dish!
Anna Lapping – Would go very well indeed with grilled lamb. Yum.
Ava lansbery says
Oh so good….Kevin, you are a very bright spot in my week. Please keep up the great work.
La Contessa says
I ESPECIALLY ADORE THE PURPLE POT!HAVE WRITTEN DOWN INGREDIENTS ALMOST OUT THE DOOR TO BUY THEM!
THANK YOU!PERFECT FOR A SIDE DISH TONIGHT!
Nancy Shelly says
Oh, my! I have Big Purple Pot envy!!!! What would Freud say?
Sandra says
Hello Sweetheart!
Thanks for this delightful dish. I’ll need to get some fennel to go with my spinach to make this right now. Of course in fall, I’ll harvest my own Swiss chard and fennel. I am especially thankful for your pic of how to core fennel. I have tried growing it on several occasions and get stuck with what to do with that hard old core. I swooned when I heard this was served with lamb. Yummy! Many thanks.
Lisa B says
Kevin,
Thank you so much for this recipe! I can’t wait to try it. I look forward to your posts every week!!
Katherine Rossmoore says
Yum! Looks delish! How do you get the photos to come out so well with one hand cooking? Are you wearing a Go Pro?
Beth W says
Love your recipes and the pictures of your garden. Can’t wait to try this recipe out on my craft buddies at our next get together.
Gavi says
Hi Kevin,
I have soooooo much fun trying out your recipes.
This recipe sounds wonderful, except that I don’t like fennel 🙁 as in .. Reeeeally don’t like it.
Do you think there would a substitute for the fennel?
Jennybells says
Hi Kevin,
What is half and half? Is it half cream and half milk?
I don’t live on another planet only the other side of the world!
I love your recipes but especially enjoy your garden tours.
Susi says
I have a friend who just turned vegetarian– can’t wait to try this on her! Thanks, Kevin!
Trudi Dido says
It’s hard to keep sitting at the computer after reading one of your recipes! I have to keep swallowing . my mouth waters so much!
Tammra says
Kevin – recipe looks delicious and I am planning on making this for dinner tonight. Made your
Mushroom, Spinach & Rosemary Tart and it was a big hit !!
Kevin Lee Jacobs says
Tammra – So glad you enjoyed the MSR tart, and took the time to tell me so.
Laurie says
I was avidly reading your newsletter (as I do each week) and was reading this recipe aloud to my husband Rusty when ‘Club Helsinki’ caught my eye. We’ll be on tour in July& our band will be performing at Club Helsinki Monday, July 22nd. We can’t wait to try the food there now – I don’t think we’re going to wait until July to try this dish out though…
Debbie says
Made this yesterday for my 94 year old Dad (who still works his garden) along with other guests. We devoured it. Thanks
Kevin Lee Jacobs says
Laurie – Laurie – The food at Club Helsinki is excellent. Maybe I’ll catch your show!
Debbie – Well. That is music to my ears. Thank you.
Kate says
Oh Kevin,
You have outdone yourself this time! (again, I should say!) I made this with chard and since I am mostly vegan, used almond coffee creamer instead of half and half. I put a little wine in just before the flour and cream, just because it was in the fridge. I didn’t have crumbs so used oatmeal and the parm. (can’t do without the parm)
Wowsa!!!! I almost swallowed my lips. Really fabulous!
Diane from Boston says
My dear, I just made this. Swooooooon. Sorry, temporarily made unconscious with delight. Really, really good. I had just trimmed my tarragon, so chopped it up and added it to the topping — it picked up the anise notes of the fennel. And fresh nutmeg grated in. Well, really. So good!
Gavi ... says
Hi Kevin…
I am the person who doesn’t like fennel.. (sorry.. I just don’t)..
However.. I LOVE your recipes! I made this substituting the fennel for celery.. it was delicious!
Gen says
Swiss Chard and beans accompanied with focaccio has been a Friday night staple in my Mediterranean home since forever. The addition of fennel and cream sauce and a parmigiano/bread topping elevated it to whole new level of deliciousness and subtlety.
Thank You!
Kara says
Will give this a go. Will stick with spinach. Nothing in it not to like. But where ever did you find the polka dot spatula?!
Donna B in Los Angeles says
Spinach, Fennel, & White Bean Gratin. that sounds so yummy. Our farmer’s markets are just brimming with the best produce this time of year. I am loving kale and kale salads.
Love your site. You are amazing.
Donna
Rita N. says
MMM this sounds delightful! I am trying to figure how I can make this vegan.
Anne says
To make it vegan, I’m going to skip the butter and eggs and parm, and replace the half and half with rice milk. It should thicken up fine.
Organic White Kidney Bean says
We are a gaggle of volunteers and starting a new scheme in our community.
Your website provided us with helpful information to work
on. You’ve performed a formidable task and our whole community will likely be grateful to you.
Kate says
Love white beans and fennel, trying to love all the kale I grew. How do you think kale would work in this?
Jesselyn A/Jesstinger says
This is so good (only tried baby spinach version) that my Honey/Hubby wants me to make it for his Birthday CAKE!
Susan Eastman says
Looks delicious! Plan to take the recipe to a week away at the beach in the winter. Cozy and yummy! Thanks!
Robbie Lou says
Tried it. Loved it!!! Unfortunately, I can’t get the content to pin, only the pic:(
Kevin Lee Jacobs says
Hi Robbie Lou – So glad you liked this dish. I just pinned the recipe to my own board, so maybe now the content will appear for you.
Chris Nicholson says
Great success with our early family Christmas feast last night! Being that we’re in Indiana ham was the feature for the omnivores, but all enjoyed the fennel, spinach and white bean gratin and our squash herb biscuits (which are really raised rolls). It will be a repeater at our gatherings and cheers this 84 year old to know she can still come up with something new to share.
Thanks!
Kevin Lee Jacobs says
Hi Chris Nicholson – I’m so glad the gratin worked out for you. Happy holidays to you and yours!
John says
It’s Thanksgiving, 2016, and I’m in the middle of making this as a side. Can’t wait to taste. Thanks, Keven, and Happy Thanksgiving!