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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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