John Myers
Ingredients for 4 servings:
- 1 head of chard
- 1 large onion(s)
- 300 g belly bacon (Gelderland twin)
- 1 garlic clove(s)
- 2 tbsp flour
- ½ tsp sugar
- 1 tsp salt
- 1 tsp black pepper, from the mill
- 1 pinch(s) nutmeg, freshly grated
- 200 ml vegetable stock (I use water and my own stock powder)
- ¼ liter cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
very creamy and even non-chard lovers almost always like it
First, cut the bacon into thin strips and fry them over medium heat in a large, high-sided pan. Since this cooks naturally, you can dice the onions not too finely while you do this, but chop the garlic even more finely. Wash the chard as a whole, including between the leaves as much as possible. Remove any unsightly spots and yellow leaves, but leave the chard whole, as it’s much easier to slice. Start where the cabbage isn’t joined together and cut the leaves into thin strips, then cut them a few more times crosswise. Set the strips aside. The lighter part is easiest to slice using a mandoline or V-slicer. This will give you nice, narrow strips. In the meantime, the bacon has been rendered. Add the onions and garlic. Sauté them for a few minutes, then add the lighter parts of the chard, not the leaves, to the pan. Season everything sparingly with salt and pepper, grate the nutmeg over the leaves, and fry for about 10 minutes. Then add the leaves and fry for another few minutes. Sprinkle the flour over the mixture and stir thoroughly. Pour in the broth, stir thoroughly, and simmer gently for another 5 minutes with the lid on. Stir in the cream, bring to a boil, and season to taste. We like to serve it with boiled potatoes and a nice salad.
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