Baked Chard Stems with Butter and Parmesan

1 pound chard stems (about 12 stems), any bruised parts trimmed

Salt

3 tablespoons unsalted butter

3/4 cup grated Parmesan cheese

1. Preheat oven to 400 degrees. Bring large pot of water to a boil. Lightly grease an 8-inch-square baking dish.

2. Wash chard thoroughly in cold water. Dry.

3. Add chard stems and salt to boiling water. Cook until stems are almost tender, about 8 minutes. Drain.

4. Lay chard stems in prepared baking dish in a single layer, cutting them as necessary to make them fit. Dot with a little of the butter and sprinkle with some of the cheese. Repeat process three or four more times, alternating the direction in which you place stems for each layer, until all chard, butter, and cheese have been used.

5. Bake until chard is very tender and the top of casserole is lightly browned, about 25 minutes. Serve immediately.

Holy Smokes!!

This was amazing!

Thank you Nora.