Print Chard and anchovy gratin
Anchovies give the chard a lovely depth and saltiness. This can be eaten on its own (try a poached egg), but it also pairs well with the strong taste of roast lamb. One good variation is to sprinkle a little Parmesan on top for the last five minutes of cooking.
Ingredients
- 2 bunches Swiss chard, about 500-600g
- A large knob of butter
- 1 onion, chopped
- 3 garlic cloves, crushed
- 6 anchovies
- 1 tbsp plain flour
- 1 tbsp Parmesan, grated
- Salt & pepper
Method
- Preheat oven to 160°C/Gas 3.
- Separate the chard leaves from the stalks and blanch them in a large pan of boiling salted water for 1 minute. Drain well, refresh under cold running water, then squeeze out excess water. Set aside.
- Cut the chard stalks across into 5mm strips. Bring the water back to the boil, add the chard stalks and simmer gently for 5 minutes. Drain the stalks and set aside, saving the water for later.
- Heat the butter in a pan, add the onion and cook gently for 15 minutes, until soft. Add the garlic and cook for a few more minutes. Remove from the heat and add the anchovies, stirring until they dissolve.
- Return to the heat and stir in the flour to make a roux. Cook very gently for 5 minutes.
- Slowly stir in the reserved chard stock until you have a thick sauce. Simmer for about 5 minutes. Stir the chard stalks and leaves into the sauce, together with the grated Parmesan and some black pepper. Transfer the mixture to a gratin dish and bake in the oven for about 20 minutes, until golden.
