Saturday, December 8, 2012

Baked Chard Stalks

Credit: Stacy Spensley

This recipe is very flexible-adjust the quantities as you see fit.  I prefer to use Silver Chard for this recipe, because I find the light green color the most visually appealing, but it works just as well with red or Bright Lights chard.

 Ingredients Needed:

2 bunches (about 2- 2 1/2 pounds) Swiss Chard
2 tablespoons butter, softened, plus an additional 2 tablespoons, diced
2/3 cup Parmesan Reggiano cheese, grated
Salt, to taste

  1. Trim the leaves from the stalks and set aside for another use.
  2. Cut the stalks into  2 inch long pieces.
  3. Bring a large pot of water to a boil, and add the stalks.  Boil about 30 minutes, until the stalks are tender.  Drain.
  4. Preheat the oven to 400 degrees.
  5. Use the softened butter to coat a baking dish.  Use a dish that will hold the chard in 2 layers.
  6. Add half the chard to the dish in a dingle layer, and top with half the cheese.  Add the remaining chard, press down, and top with the rest of the cheese.
  7. Top with the diced butter, and bake for 15 minutes until the top layer is just beginning to brown.

No comments:

Post a Comment