Swiss chard may not be especially Swiss, nor is it to everyone’s tastes. But it does go really well with cheese, and since I had some decidedly Swiss raclette left over – and it’s very much to mine – this seemed like a good idea.
Chard has a robust leafy, earthy flavour with a stalky edge some don’t like. This is, of course, more pronounced in the stems. The leaves will wilt down like a stronger, more lettuce-ish spinach. Although they’re tougher and a little waxier.
What that in mind, a variation on an old favourite springs to mind – the rocket and taleggio pie from the indispensable Silver Spoon.