Gratin of chard stalks (Gratin de côtes de blettes) from Sud de France: The Food and Cooking of Languedoc (page 277) by Caroline Conran

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Notes about this recipe

  • stepharama1 on February 08, 2024

    This was delicious and would likely be delicous as written. However, I changed the recipe substantially. First I microwaved the chard stems for a couple minutes (rather than boiling the vitamins away in water) and sautéed them with a little olive oil, garlic and bay leaves. I also sauteed some mushrooms and added them because I love the flavor of chard and mushroom together. I omitted the anchovies (didn't have any) and used dill for flavor.

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