Creamed chard

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Grønnsaker og røtter, s. 83 (falt i det fri)

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1
Make a light sauce
Melt the butter, stir in the flour and thin with the stock. Bring to the boil to make a light sauce.
2
Add the chard
Add the washed, finely chopped chard leaves and season with salt and pepper. The stew must not boil after the chard has been added.

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