Stuffed Chard Leaves

Honesty chard recipe

Stuffed leaves are a popular dish in France and Germany but are served less often here. These are a real treat and are quite simple to make, as chard leaves are easy to handle and not too delicate.

Serves 6


500g Swiss chard leaves
100g Swiss chard stalks
16 pork sausages
1 tbsp finely chopped flat-leaf parsley

White sauce

25g butter
25g flour
250ml milk
100ml double cream
2 tsp Dijon mustard
2 tbsp grated parmesan cheese
Sea salt
Freshly ground black pepper

  1. Bring a large saucepan of water to the boil. Place the chard leaves, 1 at a time, in the water for 30 minutes, remove, drain and place to one side. Then cook the chard stalks in the same boiling water for 3 minutes. Drain the stalks, chop them finely and set aside.
  2. Split the skin of the sausages and squeeze the meat into a mixing bowl. Add the parsley, chard stalks, nutmeg and a good grinding of black pepper, then mix thoroughly.
  3. Lay the chard leaves out on a chopping board and spoon 100g of the stuffing mixture onto each leaf. Roll up each leaf like a thick cigar, folding in any wide or uneven ends so that you have a neat parcel. Place the stuffed chard leaves in a gratin dish. Preheat the oven to 200°C/Gas 6.

To make the sauce:

  1. Melt the butter in a small saucepan. Add the flour and mix well with a wooden spoon. Remove from the heat and gradually stir in the milk and cream, stirring constantly to avoid lumps. Return the pan to a low heat and simmer the sauce very gently for 10 minutes. Season with salt and pepper and add the mustard.

Assembling the dish:

  1. Pour the sauce over the stuffed chard leaves and sprinkle the Parmesan cheese on top. Bake in the preheated oven for 30 minutes, then serve with a green salad.

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury, Honesty Coffee Shops, The Crown & Garter pub in Inkpen and The Hartley Arms in Donnington.



Leave a Reply

Your email address will not be published. Required fields are marked *

Sign up to the free weekly

Penny Post


For: local positive news, events, jobs, recipes, special offers, recommendations & more.

Covering: Newbury, Thatcham, Hungerford, Marlborough, Wantage, Lambourn, Compton, Swindon & Theale