Thursday, July 21, 2011

Baked Chard Stems with Butter and Parmesan Recipe

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Baked Chard Stems with Butter and Parmesan
(Serves 4 as a side)
1 pound chard stems (approx. 12 large stems)
3 Tbsp unsalted butter
¾ C. Grated Parmesan cheese

  1. Preheat oven to 400’F.  Bring about 4 quarts water to a boil.  Lightly grease an 8 in. square baking dish.
  2. Add Chard stems and salt to the boiling water.  Cook until almost tender, about 8 min.  Drain.
  3. Lay 3 or 4 stems in baking dish in a single layer, cutting to fit.  Dot with some of the butter and sprinkle with some of the cheese.  Repeat this process three or four times, alternating the direction of the stems in each layer until all chard, butter and cheese have been used.
Bake until chard is very tender and the top of the casserole is lightly browned, about 25 minute.  Serve Immediately.

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