In Babinski’s day, all but very young spinach had coarse, thick leaves that required long cooking to tenderize it. Since modern spinach bears little resemblance to that of Babinski’s time, green chard has been substituted for the spinach originally called for in this recipe.
250 g green chard leaves, ribs removed, washed, very coarsely chopped
20 g butter
10 g flour
100 ml veal stock
Recipe preparation steps
Blanch the chard in salted, boiling water until almost tender, about 3 minutes. Drain. Refresh with cold water. Drain again and squeeze as much of the water out as possible.
Melt 10 grams butter in a saucepan over medium-low heat. Add the flour and completely mix. Continue to cook the flour for 3 minutes without browning.
Whisk the stock into the roux and mix until smooth. Add the chard, cover, lower the heat, and cook until tender, about 10 minutes. Season with salt and pepper, if necessary. Add a little more stock if the chard seems too dry.
Just before serving, stir in the remaining 10 grams of butter.