Chard Baked with Parmesan Cheesecomments (3) November 5th, 2010
3 pounds chard
4 tablespoons unsalted butter
Salt and freshly ground pepper
3/4 cup freshly grated parmesan cheese
Chard is much loved in Italy, particularly Tuscany, where this is a classic dish. I like to use white chard here; its thicker, more succulent stems make the dish especially tasty, however any of the colorful chards will work. For such a simple preparation, this has an excellent record of converting greens-haters into greens-lovers at our tables. This recipe is excerpted from The Greens Book by Carolyn Dille and Susan Belsinger, Interweave Press.
Wash the chard well and separate the stems from the leaves. Trim the stems and cut them into about 2-inch lengths. Cut the leaves crosswise about 2 inches wide.
Blanch the stems in lightly salted boiling water for about 3 minutes. Add the leaves and blanch for about 1-1/2 minutes. Drain well and transfer the chard to an oven-proof dish. Season lightly with salt and pepper.
Preheat the oven to 450 degrees F. Brown the butter in a sauté pan. Pour over the chard and toss well. Sprinkle the parmesan over the chard.
Bake 10 minutes or so, until the parmesan is bubbling and pale golden brown. Serve hot.
posted in: side dish, chard