Swiss Chard In Sauce Gruyere - Swiss chard

Method

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