|
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
desired
-
Pinch nutmeg
-
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
top.
-
Bake in hot oven until the dish is bubbling and the cheese is melted
and golden brown, 15 to 20 minutes. Serve very hot.
|