Ingredients (serves 4):
- 500 gr of gerds
- 50 g flour
- 1 liter of milk
- 100 g butter
- 2 tablespoons sliced almonds or 2 tablespoons of pine nuts
- Juice of 1 lemon
- Salt, pepper, nutmeg (if prepared for children is better to omit the nutmeg sentarles bad as it can.)
- Wash and cut the gerds into julienne. Cook them in boiling salted water for 2 minutes.
- Drain and immerse in ice water with lemon juice. The ice water stops the cooking and the lemon juice thanks to its antioxidant help them stay green and not brown.
- Put the almonds and pine nuts on a baking sheet and toast at 200ºC one or two minutes, watching not to burn them.
- To make the sauce melt the butter in a saucepan over low heat, when melted add the flour and mix with a whisk or a wooden spoon.
- Add the milk slowly, stirring constantly to avoid lumps.
- Add the chard well drained and half of the toasted nuts.
- Season with salt and pepper and a pinch of nutmeg.
- Cook in slow heat for 15 minutes.
Divide into 4 individual bowls and add the remaining nuts on top to decorate.
You can change the almonds for pine nuts.
If you want a dish with some meat add some diced ham or bacon strips sautéed.
The marriage of a plate of this style, light but tasty with some consistency thanks to the structure of the bechamel sauce would be eith a dry white wine with some structure, rather citrus aromas and with a herbal touch.
We believe it would make a good harmony with this dish a Caraballas Verdejo, a verdejo really spectacular and from ecological agriculture.
And if we intend to surprise, we would propose a Val Dieu Blonde, a Belgian craft beer, a blonde abbey style, very fresh, citrus aroma, persistent and with a creamy foam.