1 kg Swiss Chard (or spinach, kale or other favorite green)
500 ml besciamella sauce
60 g Parmigiano-Reggiano*, grated
3 eggs, beaten*
40 g fresh bread crumbs
Sea salt & fresh ground pepper*
Pinch of fresh ground nutmeg*
Butter* for greasing 6 – 4 oz ramekins*
*Available at All Things Italian
Cook the well washed greens with just the water clinging to the leaves. Add a little water if the greens are sticking to the pan. Drain well in a colander with a weight or plate on top. Meanwhile grease 6 ramekins with melted butter.
Chop the greens fine and add to the besciamella sauce along with the Parmigiano, nutmeg, eggs and bread crumbs. Taste for seasoning and add salt and pepper to taste. Can add more bread crumbs if needed. Pour mixture into the ramekins.
Place the ramekins in a pan with water reaching halfway up their sides. Cook in a 350* oven until set. Remove from oven and to serve invert onto a plate. Wonderful served with a gorgonzola cream sauce!
Recipe from: The Poppy Farmhouse
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