Chard ribs with béchamel sauce

Recipe: Swiss chard with béchamel sauce

Recipe for chard chops with béchamel sauce, papi Etienne, like every year, brought us chard chops from his garden. Swiss chard is like a pig, everything is good in these vegetables. After the stuffed chard ribs, I present to you chard ribs with béchamel sauce, a great classic of our cuisine. Of course you vary with the sauce, the bechamel is easily flavored, with tomato, curry, cheese, everyone can play with the spices according to their whims. I particularly like to cook the products of the garden, especially those of my father and my daughter adores these vegetables, she is crazy about them. thank you also to the robert family for the raw milk, drawn directly from the day before.

Recipe ingredients

Recipe for chard ribs with béchamel sauce for: 2 people
1 small foot of chard ribs
½ l of raw milk
The homemade béchamel sauce
40g butter
40 g of flour
½ l of raw milk
¼ teaspoon of grated nutmeg
Salt and pepper
Grated Comté

Instructions

Preheat the oven to 180 °
Melt the butter in a saucepan.
Add the flour, stir constantly the flour should not color.
Add the milk slowly, stirring, to avoid lumps.
Salt and pepper.
Grate the nutmeg.
Remove the green leaves from the ribs and keep to make Stuffed Swiss Chard Sheets
Cut the white section into 2 cm pieces.
Heat the milk and the Swiss chard chops.
Cook for about 15 minutes.
Drain the ribs.
Place the chard chops in a lightly buttered dish.
Pour the homemade béchamel sauce over the chard chops.
Sprinkle with grated Comté.
Bake in a hot oven for 30 minutes.