Swiss chard and marjoram gratin

Swiss chard and marjoram gratin

By
From
The Beef Club
Serves
4
Prep
30 mins
Cooking time
35 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1 bunch swiss chard
6 tablespoons olive oil
60g butter
100ml water
1 litre Béarnaise sauce
2 garlic cloves
1/2 bunch marjoram
80g pecorino or parmesan
A pinch red pepper flakes

Method

  1. Separate the white parts of the Swiss chard from the green. Peel the whites, if necessary, by removing the fibre that forms a kind of skin. Cut into cubes.
  2. Sauté the greens quickly in 3 tablespoons of olive oil and set aside. Sauté the whites in the remaining oil and the butter. Add the water and allow to cook for 10 minutes until nice and soft.
  3. Preheat the oven to 190°C.
  4. In an ovenproof dish, mix together the greens, whites and béchamel sauce. Chop and add the garlic and marjoram, then sprinkle with grated or shaved pecorino cheese grated or in flakes. Bake in the oven for 15 minutes. Sprinkle with the red pepper flakes and serve.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again