For 4 people
For 4 people
Remove the threads from the cards by breaking the branches in the middle and removing the threads from one side, then breaking each piece in the other direction to remove the threads from the other side.
Use a paring knife to remove the last strings. Sauté the chard with butter in a sauté pan for 20 minutes until tender.
Preheat the oven to 180°.
Mix the eggs with crème fraîche, diced cheese, salt and pepper.
Place the chard in a non-stick baking dish, add the egg and cheese mixture, then bake for 20 to 25 minutes, keeping an eye on how it's cooking.
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