1 Wash, peel and cut the white stalk of the chard into sticks. Cook them in a large pot of boiling water with lemon added. the cooking time is 50 minutes at medium heat.
Drain and place immediatly under cold running water to stop the cooking and retain its mineral salts. Press them delicately to further remove water.
2 Preheat the oven : high temerature.
3 Thicken the chard with your most flavourful chicken juice or juice of another meat that you've taken care to save (in an airtight container in the freezer). Add the truffle and bake in oven for only 2-3 minutes.
My advice: If you don’t have a meat juice, replace with crème fraiche that you’ve mixed with meat concentrate. If you love cheese, choose the best of the parmesans and grate it over the top.
The chard should cook in a great deal of water, so think big!
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