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A Chard Gratin

Ingredients

Preparation

  1. The first time I cooked the stems separately from the leaves, I cut them into short lengths, boiled them until almost tender, then drained them and laid them in a buttered shallow dish. Covered with a classic cheese sauce, dusted with grated Parmesan, and baked till the top was golden, they made a perfectly fine gratin.

Tender
TagsSwiss ChardLeafy GreensVegetableCheeseDairyCookbooks
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