This must be one of South Africa’s signature vegetables along with Butternut and Potato bake. It is found on most South African restaurant menus.
2 Bunches of Green Swiss Chard Commonly called Spinach in South Africa or alternatively 1 500g bag of proper Baby spinach leaves from Woolies
3 Tbs of Butter
3 Tbs Flour
500ml full cream milk
500ml Double cream
1/4tsp ground nutmeg
2 large onions diced and fried
2 cloves of chopped garlic
Ground black pepper
100g Parmesan or Blue cheese optional
Removes the stalks if using Swiss chard and steam for 1 min in Boiling water or a steamer till soft remove and chill in cold water. Drain and squeeze out excess water. Fry the onions till golden brown and then add the garlic and set aside to add to the sauce later.
In a separate pan add the butter to a pot and melt. When the butter has melted add the flour and cook until it foams like Enos then start adding the milk stiring to remove any lumps. Add the cream and grate in the nutmeg and fried onions and garlic. Season with Himalayan rock salt and ground pepper. Once the sauce is cooked out after about three minutes add the cooked steamed spinach and Parmesan cheese and fold through the sauce.
By adding a strong cheese like Parmesan or Pecorino to the sauce this will add amazing flavour to your dish. To add an extra dimension to the dish you can fry up some Portabello mushrooms. You can also top this dish with crispy fried bacon to improve the flavour.