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Pink Chard Gratin


*Good with cooked chopped ham through it, too.
*For a richer dish, stir grated gruyere or comté into the hot béchamel until it melts.
* You can also blanch the chard stems in boiling salted water until tender, then drain and rinse immediately in ice-cold water. Drain again and they're ready to use in gratin. The leaves may be blanched in the same water, squeezed dry, then chopped for the gratin

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Angus Hughson

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Pink Chard Gratin.


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