Swiss chard with Morteau sausage

Frozen ribs or chicories can also be used, but do keep some swiss chards for a very pleasant acidity. A whole recipe for a well-balance meal. Finish with a fresh or cooked fruit.

Ingredients (serves 4):

  • 6 large stems of Swiss chard
  • 2 Morteau sausages (cooked for 15 to 20 minutes in boiling water)
  • 3/4 litre stock
  • 30 g butter
  • 30 g flour
  • 150 ml crème fraîche
  • 80 g grated Comté
  • 1 lemon juice
  • Salt, pepper


  • Cut the Swiss chard stems into 4 to 5 cm sticks and cook in boiling water with lemon juice added to it.
  • Refresh and drain.
  • Make the cheese sauce: make a roux with the flour and butter and add the stock; leave to cook for 10 to 15 minutes, add the crème fraîche and season.
  • Arrange the chard stems in a gratin dish, add the sliced sausages, cover with the sauce, sprinkle with grated Comté and place under the grill to brown.