A large bunch of ruby chard, washed (about 2 pounds)
1 Tbsp olive oil
1 onion, sliced
1 Tbsp butter
1 Tbsp flour
1-1/2 cups milk, steeped with a bay leaf and a clove of garlic (steep for 15 mins)
salt and pepper
A very generous spoonful of paprika
A pinch of cayenne pepper
Salt and pepper
A handful of grated Parmesan cheese
1. Slice through the chard leaves a few times. Dice the chard. Heat the olive oil and cook the onion until soft. Add the chard and cook until tender, then add the leaves in batches and cover to wilt. Reserve.
2. Make a béchamel: in a small saucepan, melt the butter. Whisk in the flour and cook one minute. Whisk in the milk and cook, stirring constantly, until the mixture coats a spoon. Season with the paprika and cayenne pepper. Season with salt and pepper.
3. Heat the oven to 400°F/200ºC. Spread half the greens in a baking dish. Pour over half the béchamel. Put the remaining chard on top, then the remaining sauce. Sprinkle over the Parmesan cheese. Bake until hot through and golden on top. Good with cooked chopped ham through it, too. For a richer dish, stir grated Gruyere or Comté into the hot béchamel until it melts.