Ok, so another swiss chard recipe. This time I bought regular green swiss chard, and used a recipe from Deborah Madison’s Vegetarian Cooking for Everyone as the base. I’ve made this before–with kale, and around here it’s known as the “ramekin dish” a really tasty and fancy way to eat a few greens.
2/3 cup pearl barley, rinsed
Put on to boil for 25 minutes. Meanwhile cook
1 bunch swiss chard chopped. You can boil it in a bit of water. With 1/2 tsp salt. Salt is important! Takes about 5 minutes. Drain and reserve 1/4 cup of cooking water. Then whirl in the food processor.
Next melt 2 Tbsp. butter in small saucepan. Then add 2 Tbsp. flour and cook a minute. Add in 1 cup milk, and 1/2 water (or stock). Cook til begins to thicken. Then melt in 3/4 cup gruyere. We used Jarlsberg because that’s what we had.
Mix chard into sauce mixture and then pour into ramekins. You can grease them with butter.
Sometimes you can unmold or sometimes it doesn’t come out. No matter it’s all good. Bake at 375 for about 25 minutes.
Leave a Comment so far
Leave a comment