Turn the oven to 400 F.
Wash the Swiss Chard two or three time to get rid of any sand.
(Nobody likes gritty greens!)
Wash the Swiss Chard two or three time to get rid of any sand.
(Nobody likes gritty greens!)
Trim the green leaves from the white stems.
(Stems and leaves have different consistencies and so
need different cooking times).
Then cut the white part into 1/2 inch pieces and the leaves into strips.
The Saute:
You can either
a) saute the white stems first, then the green leaves, or
b) blanch the white stems and saute the green leaves.
Either way, use olive oil and 2-3 garlic cloves.
Add red pepper flakes and salt and pepper as preferred.
The Bechamel Sauce: Where would the French be without it?
Melt 3/4 stick of butter and slowly stir 1/4 cup flour over a low flame.
After stirring for 3 minutes or so, slowly add 2 cups cold milk.
Stir like crazy until the whole turns into a thick sauce.
Add LOTS of nutmeg as well as salt and pepper.
Rub your baking dish with some butter.
Fill the dish with the greens.
Melt 3/4 stick of butter and slowly stir 1/4 cup flour over a low flame.
After stirring for 3 minutes or so, slowly add 2 cups cold milk.
Stir like crazy until the whole turns into a thick sauce.
Add LOTS of nutmeg as well as salt and pepper.
Rub your baking dish with some butter.
Fill the dish with the greens.
Ladle the bechamel sauce on top, covering the greens well.
Top with the grated cheese.
The whole goes into the oven for 25 minutes,
or until it is bubbling and golden brown.
or until it is bubbling and golden brown.
The whole meal: gratin+ tomato salad + whole wheat bread + glass of red wine.
I started the meal at 7:30 pm and we are eating at is 9:00pm. Not bad!
So, what did I learn?
- Well, first of all, that interacting with food makes the whole eating much more satisfying: you feel that you have earned the meal.
- Also, that it is extremely rewarding to see others enjoying what you have prepared.
- That fatty foods should be accompanied with a glass of red wine rather than a Diet Coke (yuk!).
- That food companies want us to believe that they can take away the "hassle" of preparing food for ourselves and our loved ones, but what they are really taking away is the pleasure of doing something psychologically and physically fulfilling that would enrich the lives of others as well and substituting it with shallow food experiences.
