Yes, I know it’s not a béchamel but like the spinach the other day, I didn’t know what to call this recipe. It’s exactly the same preparation applied to the chard. The only difference is the addition of a little powdered veal stock, which you can replace with a few crumbs of chicken broth. It is really very good.
- 2 bundles of chard
- 15 g of butter
- 10 g of flour
- 1 level teaspoon veal stock powder
- 1 tablespoon chopped parsley
Prepare the chard. Separate the white from the green. Save the green for another recipe such as this chard pie. Wash and dice the white chard.
Steam them for 15 minutes.
You can do this step in advance.
At mealtime: Melt 15 g of butter in a frying pan. When it is melted, add the flour, the veal stock and mix well. Add the chard and fry for about ten minutes over a fairly high heat.
Sprinkle with parsley and serve immediately.