Baked Chard in Béchamel Recipe

This is a great recipe if you have chard that is mostly stems; use the leaves as you would spinach, in a different recipe, or toss them in a salad.

Ingredients

1
tablespoon of
Flour

1
cup of
Whole milk, warmed

Freshly ground black pepper to taste

1
pinch of
Freshly grated nutmeg

1/4
teaspoon of
Cayenne

Stalks taken from 2
pounds of
very stemmy green chard, cooked as in and drained well

1/2
cup of
Plain bread crumbs

Preparation Instructions

Preheat the oven to 375°F.

Melt the butter in a small saucepan; add the flour and a bit of salt and cook over medium heat, stirring constantly, for about a minute. Add the milk a little at a time, whisking after each addition until the mixture is smooth. Cook over medium low heat, stirring, until the mixture thickens slightly for 3 to 5 minutes. Add the pepper, nutmeg and cayenne.

Place the chard in a small ovenproof dish and pour the sauce over it. Top with bread crumbs and bake until the mixture is hot and the bread crumbs are lightly browned, 12 to 15 minutes. Serve immediately.

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Serves: 
Makes 4 servings
Cuisine: 
EnglishEuropeanFrenchItalianNew American
Solution: 
budgetmake ahead
Dietary Consideration: 
vegetarian
Source: 
How to Cook Everything