2 large shallots
1 hot chillie (I included the seeds which are the hottest part of the chillie)
Cashew nuts
56 grams (2 ozs) butter
1 heaped tablespoon flour
Milk
Salt & pepper
| 6 Very large leaves (they were about 600 mm (2 ft) long and at least 250mm (10 ins) wide!) 2 large shallots 1 hot chillie (I included the seeds which are the hottest part of the chillie) Cashew nuts 56 grams (2 ozs) butter 1 heaped tablespoon flour Milk Salt & pepper |
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Cut out the heavy stalks from the chard and chop to ½ inch pieces.
Chop the shallots and place both stalks and shallots in a saucepan of water, boil gently until the stalks are tender but not overcooked.
Add the chopped up green from the chard and allow to boil for a couple of minutes, or until the green is well wilted.
Drain all through a colander and set aside.
Put the butter into the saucepan with the chopped chillie and allow the butter to slightly brown.
Take off the heat and stir in the flour. Place back on the stove and gradually add milk stirring all the time until you have a
thick creamy mixture. Add the contents from the colander, heat through mixing well.
Season to taste. Serve on a plate with cashew nuts scattered over the top.
This was enough for me for two meals. If served just as a vegetable it will easily be enough for 4 to 6.