- 2 bunch of chard
- 400 g two times minced chicken meat
- 2 tablespoons barley
- 2 egg whites
- 1 tablespoon Dijon mustard
- spices: thyme, paprika, salt, more types of pepper, garlic powder, turmeric, cinnamon…
Wash barley, soak in the water and leave overnight. In the morning cook about 15 minutes and leave to absorb. Wash chard and briefly cook meat on a little water and little white wine. Add Dijon mustard and spices at the end. Add barley into cooled meat and stir. Gently whip two egg whites. Divide chard into three parts. Put first part on the bottom of the greased baking dish, then put half the mixture of the meat and barley. Then second layer of the chard, again layer of the meat and barley covered with some egg whites and the rest of chard. Tuck chard sticking out of the baking dish and cut into three places and cover with the rest of egg whites. Bake covered with foil for 30 minutes and then uncovered 10 to 15 minutes.
If the chard leaves are old, thick and extremely stiff, you can blanch them before use.