| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Swiss | Campanile | 4 | servings |
INGREDIENTS
| 1 | kg | Swiss chard. |
| 150 | g | Grated cheese; (Gruyere). |
| 50 | g | Butter. |
| 3 | tb | Groundnut oil. |
| Salt; pepper. |
INSTRUCTIONS
1 Bring salted water to the boil in a large saucepan. Peel the Swiss chard, making sure you remove the clear skin on the ribs. Wash several times in lots of water. Cut the leaves and the ribs into small pieces. 2 Cook the chard in the boiling water for 20 minutes. When it is tender, strain it and press it between your hands, without crushing it, to remove all the water. 3 Preheat the oven (gas mark 6 / 400F / 200C). Put the chard in a greased ovenproof dish. Season with pepper, add a few knobs of butter and sprinkle the grated cheese over the top. Bake for 15 minutes until the top is golden. Swiss chard is very popular in the Lyons region and in Corsica. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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