Chard and Rosemary Gratin from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Gu
If you–ve got a whole head of Swiss chard or loose leaves with fat stalks, use the whole thing and cook the stalks too. If you–ve got leaves with very skinny, stringy stalks, these aren–t worth...
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Ingredients
- knob (approx. 25 g) of butter
- sunflower or light olive oil, for frying
- 1 large or 2 small garlic cloves, finely chopped or crushed
- 1 head of Swiss chard, or 300 g loose chard leaves, leaves and stalks separated
- 125 ml crème fraîche
- 1 tbsp plain flour
- 1 large onion (or leek), finely sliced
- 1 large rosemary sprig, leaves very finely chopped
- small handful of finely grated Parmesan
- salt
- pepper
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