Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 1 hour
Inactive Prep Time: 15 minutes
Ease of preparation: intermediate

3 tablespoons extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
3 cloves garlic, thinly sliced
1 1/2 pounds Swiss chard, thick stems removed, roughly chopped
3 cups bechamel (besciamella), recipe follows
3 eggs plus 2 yolks
1/2 cup ricotta
1/4 cup Parmigiano-Reggiano, freshly grated, plus 1/4 cup
Freshly grated nutmeg
Salt and freshly ground black pepper
1/2 cup fresh bread crumbs, plus 1/4 cup toasted
Butter, for the mold

In a 12 to 14-inch saute pan, heat the oil over high heat until almost smoking. Add the onion and garlic and cook over medium-high heat 5 minutes, until soft and light golden brown. Add the chard and saute over high heat until very soft and tender, about 10 minutes. Remove from the pan and press under a plate to remove excess moisture. Finely chop the chard.

Preheat oven to 350 degrees F.

Place the chard mixture into a mixing bowl and add the besciamella, eggs, yolks, ricotta, and 1/4 cup Parmigiano, and season with nutmeg, salt, and pepper.

Butter a bundt cake pan and sprinkle with bread crumbs to coat. Pour the mixture into the pan, and place the pan in a roasting pan. Carefully pour cool water into the roasting pan to come up 3 inches on the side of the bundt pan and place in the oven. Cook until the custard is just cooked through, about 35 minutes, then remove. The custard is done when a toothpick to the center exits clean.

Allow to rest 15 minutes before edging with a thin knife and turning out onto a plate. Sprinkle with the toasted bread crumbs and remaining 1/4 cup grated cheese before serving warm.