butter, for greasing 1kg/2 1⁄4lb Swiss chard
1 quantity Bechamel Sauce 80 g/3 oz Parmesan cheese, freshly grated salt


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter.
2. Separate the chard leaves from the stalks using kitchen scissors or a sharp knife. (Set the leaves aside to make soup.)
3. Cook the stalks in lightly salted, boiling water for 10-15 minutes until tender, then drain well and cut into small pieces.
4.Make alternate layers of Swiss cha stalks, bechamel sauce and Parmesan, ending with a layer of Parmesan. Bake for about 15 minutes.

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