Swiss Chard in Sauce Gruyere

READY IN: 55mins




  • Seperate the stems and leaves of the chard.
  • Wash the stems and cut diagonally into 1-inch pieces.
  • Wash the leaves in 2 changes of water as they can be sandy.
  • Spin dry and coarsely chop the leaves.
  • Heat the oil in a wok or large pan.
  • Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
  • Add the leaves and cover.
  • Steam until leaves wilt, stirring occasionally.
  • If mixture is too wet, uncover and cook off excess liquid.
  • Transfer to an oven proof casserole and set aside.
  • Preheat oven to 350°F.
  • Prepare a Sauce Velouté.
  • Melt butter in a saucepan.
  • Add flour and cook, stirring for 3-4 minutes.
  • Add 1/4 cup stock, stirring to form a paste.
  • Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
  • This will prevent lumping.
  • When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
  • Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
  • Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
  • Finish in oven 20-25 minutes.