Chard

Posted by Marilyn / on 08/29/2011 / 0 Comments

No - this has nearly nothing to do with harps. But Margaret asked, and for all the other chard lovers out there, I had a chard revelation last night. Enjoy, while you contemplate practising...

Cook big bunch of chard till a little underdone in salted water. Make a white sauce with roux and milk. Pack the drained chard into a baking dish with a little feta cheese, pour the white sauce over, and a little whipping cream and bake for 1/2 hour or more at low heat (like 200 F) Top with asiago or other cheese, and broil for a few seconds.  You will thank me.

 

 

 


 

 

 

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