Chard, Basic Recipe and Variations

The leaves are stripped from the stalks, washed, boiled in boiling salted water until soft, rinsed with cold water, squeezed tightly and finely weighed, then roasted in a piece of butter two tablespoons of flour until light yellow, this is stirred with a ladleful of beef broth until smooth, the chard is boiled once in it, seasoned with salt and pepper, and then served.

If you want this dish to be sour, pour a little good vinegar on it, but only just before serving, because if the vinegar were poured on it earlier, the chard would lose its beautiful green color.

It is often topped with finely diced, yellowish roasted bacon.

If the chard is still young, the stems are left in.

If you wish, when the flour is roasted light yellow, you can roast a handful of small bread crumbs in it until nice and yellow.

If you like, you can also make half a clove of garlic with the chard, or roast a little finely chopped onion in the fat instead of flour.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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