Baked Swiss Chard in Creamy Parmesan Sauce

• butter↗

  or butter, for greasing

• chard↗1 кг kg

  stems cut into 1 cm pieces, leaves quartered

• heavy cream200 мл ml
• garlic (clove)↗1

  crushed into a paste with sea salt

• egg yolks2
• parmesan↗200 г g

  grated (or vegetarian alternative)

• breadcrumbs↗75 г g
• fresh thyme leaves↗1 tsp

Step-by-step instructions

1. 1

   Pour salted water into a pot, bring to a boil and cook the chard stems for 2 minutes until tender. Remove the stems with a slotted spoon. Add the leaves and cook for another 30 seconds to 1 minute. Drain the water, reserving 200 ml of the strained liquid.

2. 2

   In a sauté pan bring the cream to a gentle boil, then add the crushed garlic and cook for 2 minutes. Whisk in the reserved water, egg yolks and 200 g grated parmesan, whisk with a whisk, bring to a boil and cook for 3 minutes, stirring constantly.

3. 3

   Preheat the oven to 180 °C (160 °C with convection, gas 4). Add the chard to the sauté pan, season with salt and black pepper, mix well and transfer to a greased baking dish.

4. 4

   Sprinkle breadcrumbs, fresh thyme leaves and the remaining grated parmesan on top. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes until the top is golden and crisp.