Page title and description
- 100g fresh breadcrumbs
- 2 tsp butter, melted
- 1 large head of chard, washed; stems separated from leaves, stems finely shredded, leaves left whole
- 2 tbsp butter, plus a little extra for greasing
- 1 onion, finely chopped
- 2 tsp plain flour
- 120ml milk
- a little nutmeg, grated
- salt and pepper
Prep time: 15 min
Cooking time: 45 min
Step 1Preheat oven to 180°C/Gas 4. Mix the breadcrumbs and melted butter together in a bowl. Spread onto a non-stick baking sheet and bake, stirring every couple of minutes, until lightly brown (about 10 minutes).
Step 2Add the chard stems to a large pan of salted boiling water and cook for 2 minutes. Add the chard leaves and cook until tender, about 3 minutes. Drain, refresh in a large bowl of cold water, then drain again. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.
Step 3Melt 1 tablespoon of butter in a heavy-based pan. Add the onion and fry on a medium heat until softened and translucent, about 5 minutes. Add the chard to the pan. Season. Cook for a couple more minutes. Sprinkle with the flour and stir well. Add the milk and nutmeg and cook for 5 minutes, stirring occasionally.
Step 4Add a little more milk if the mixture gets too thick. The chard should be well coated in the liquid but not too sloppy. Check the seasoning. Butter a small baking dish.
Step 5Spread the chard mixture evenly in the dish. Dot with the rest of the butter and sprinkle the toasted breadcrumbs over the top. Bake at until golden and bubbling, about 25 minutes.