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6 to 8
servingsMedium
Published 1989
Swiss chard is also called bettes or blettes; it is a favorite Alpine food both in the north and south of the chain. The lemon and flour in the water keep the chard pieces from browning.
Remove the leaves of the Swiss chard carefully so they remain large enough to be stuffed. Bring a large pot of water to a boil and blanch the leaves quickly. Refresh the leaves under cold water and keep cool rolled in tea or paper towels.
Into the same water, whisk the lemon juice and 4 tablespoons flour. Chop the chard ribs into ⅓-inch cubes. Add them to the lemon water and cook 35 to