Sauce de Cardes

Gratin of Swiss Chard

Preparation info

  • 6

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

In the Lubéron and Vaucluse regions a ‘sauce’ is another name for a creamy vegetable stew enriched and bubbled brown in the oven. ‘Cardes’ are the stalks of mature swiss chard or ‘blettes’.


  • 2 lb/1 kg swiss chard stalks, washed and stripped of tough strings (or celery, if chard is not available)
  • juice of


Cut the chard into l in/2.5 cm pieces and boil for 20 minutes with lemon juice, wine, bay leaves, thyme & enough water to just cover. In a flameproof dish (big enough to hold all the ingredients) soften the onion and garlic in the olive oil, stir in the anchovies, and sprinkle the flour over. Stir for a minute or two and then begin to add the strained, still-warm liquid from the chard littl