Gratin of Chard Stalks from Sud de France by Caroline Conran
Heat the oven to 200°C. Bring the stock, which should not be too salty, to the boil in a medium-sized pan and throw in the chard stalks, bay leaves and garlic. Cook for 15 minutes and drain over a...
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Ingredients
- 1 litre stock made with chicken stock cube
- 500 g chard stalks, white part only, cut into batons 5 cm long
- 2 bay leaves
- 30 g butter
- 2 cloves garlic
- 200 ml milk
- 30 g plain flour
- 50 g Cantal or Gruyère cheese, grated
- salt, pepper
- 6 anchovies, chopped coarsely
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