Ingredients

The following ingredients have 4 Servings
  • 5 1/2 oz chard (leaves from 1 bunch, approx 11oz/300g, leaves weight approx 5 1/2oz/ 150g)
  • 1 leek (small)
  • 3/4 tbsp butter
  • 1/2 tbsp flour
  • 3/4 cup milk (120ml)
  • 1/4 cup parmesan (8g, grated)
  • 1/4 cup gruyere (8g, grated)

Instruction

  • Preheat oven to 425F/220C.
  • Slice the chard leaves into relatively thin strips, cutting longer pieces in half, and leek in thin rings.
  • In a small skillet/frying pan that is safe to go in the oven, melt 1/2 tbsb of the butter over a medium heat and add the leeks.
  • Break up the rings and cook for around 5mins until they are starting to brown slightly.
  • Add the remaining butter then add the flour and mix through well.
  • Reduce the temperature a little then add the milk about 1/4 cup at a time, stirring in well. Once all the milk is added, add the two cheeses and mix through, reserving a little to put on top.
  • Add the chard a handful or two at a time and allow it to wilt in the sauce, it will darken and go limp after a couple minutes. Keep adding the rest, folding over the wilted chard below to help soften the chard you just added.
  • Put the last little bit of cheese on top and place the pan in the oven for 15-20min until lightly brown on top. Serve immediately.