Tuesday, August 9, 2011
Ever planted Swiss Chard in your garden and not known what to do with it? This recipe is an original handed down to me by a sweet Swiss woman. I learned in her kitchen, under merciless scrutiny!
Here's Esther's recipe for Summer Swiss Chard:
First, season and brown ground beef until done.
While it's cooking, wash and chop the chard (leaves and stalks, please). Boil these in salted water for about five minutes or until white pieces are tender. Drain.
Whip up a bechamel sauce to a thick consistency, season to taste, and add drained and boiled chard.
Line a pan with the ground beef, pour the bechamel melange over the top and - as a good Swiss sous-chef always does - cover the entire thing with Raclette cheese, or any good cheese that melts well.
Pop it in the oven until the cheese gets melty and starts to bubble.