3 pounds chard
Salt and freshly ground pepper
4 tablespoons unsalted butter
¾ cup freshly grated parmesan cheese
Wash the chard well and cut off the stems. Trim the stems and cut them into 2-inch lengths. Cut the leaves crosswise into 2-inch strips.
Blanch the stems lightly in salted boiling water for about 3 minutes. Add the leaves and blanch for about 1 ½ minutes longer. Drain the chard well and transfer to an oven-proof dish. Season lightly with salt and pepper.
Preheat the oven to 450 degrees. Brown the butter in a sauté pan. Pour the browned butter over the chard and toss well. Sprinkle the parmesan cheese over the chard. Bake 10 minutes or so, until the parmesan is bubbling and pale golden brown. Serve hot.
Recipe from The Greens Book by Susan Belsinger and Carolyn Dille