How to cook Swiss Chard? Two vegetables in one, Swiss chard is a
terrific change of pace from spinach or other greens. Try this with roast chicken or baked fish fillets.
Make 6 servings
2 pounds Swiss chard vegetable, leaves stripped from stems
2 tablespoons butter
2 tablespoons all purpose flour
Salt and freshly ground black pepper to taste
1 cup milk, skim milk, cream, or chicken stock, depending on richness
½ to ¾ cup (2 to 3 ounces) grated Gruyere or other Swiss type cheese
Cut the green chard stems into 2 inch lengths and boil in acidulated
water to cover until render. The time will depend on the thickness of
the stems. Drain and keep warm.
Cut the vegetable chard leaves into large pieces. Place them in a
kettle and cook them over low hear in the water that clings to them
after washing just until the leaves wilt, about 2 minutes. Drain and
stir into the stems.
Melt the butter in a medium size saucepan over medium heat. Stir in the
flour and cook, stirring occasionally until just beginning to turn a
very light golden color, about 3 minutes. Stir in the nutmeg. Fold in
all the chard. Spoon into a medium size gratin dish. Spread cheese on
Bake in hot oven until the dish is bubbling and the cheese is melted
and golden brown, 15 to 20 minutes. Serve very hot.