Ingredients

Instructions

  1. Seperate the stems and leaves of the chard.
  2. Wash the stems and cut diagonally into 1-inch pieces.
  3. Wash the leaves in 2 changes of water as they can be sandy.
  4. Spin dry and coarsely chop the leaves.
  5. Heat the oil in a wok or large pan.
  6. Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
  7. Add the leaves and cover.
  8. Steam until leaves wilt, stirring occasionally.
  9. If mixture is too wet, uncover and cook off excess liquid.
  10. Transfer to an oven proof casserole and set aside.
  11. Preheat oven to 350°F.
  12. Prepare a Sauce Velouté.
  13. Melt butter in a saucepan.
  14. Add flour and cook, stirring for 3-4 minutes.
  15. Add 1/4 cup stock, stirring to form a paste.
  16. Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
  17. This will prevent lumping.
  18. When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
  19. Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
  20. Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
  21. Finish in oven 20-25 minutes.