CHARD WITH BECHAMEL

Ingredients

• 1 onion
• Salt and white pepper
• 2 tablespoons of flour
• 1 kilogram of Swiss chard
• 3 tablespoons of butter
• 1 tablespoon cheese (grated)
• Half a cup of skimmed milk
• 1 tablespoon pine nuts (peeled)

Preparation

1. First of all wash the chard very well with cold water
2. Then cook the chard leaves (without the stalks) in plenty of boiling salted water for 5 minutes.
3. Then you can drain, chop and reserve
4. Then peel the onion and finely chop it
5. To prepare the bechamel sauce you need to melt 2 tablespoons of butter in a pan
6. And add the onion, stir until transparent
7. Then add the flour, stir a little
8. Add milk, salt and pepper
9. Cook for 10 minutes without stopping stirring
10. Then add the chard and cheese
11. Cook for 2 minutes and place in refractory pans
12. Then sprinkle with the pine nuts and remaining butter. gratin gently

Grades:

• Control the salt as they tend, like spinach, to take on a strong flavor.
• Do not exceed the cooking time as there are too many “pochas” left and they release more oxalic acid (negative for those suffering from kidney stones).
• When buying them it is better not to choose them too big as they are less tasty.
• Check that they are firm and without stains.