Recipe information
Yield
enough for 4
Ingredients
chard stems and leaves – 1 pound (450g)
whole-grain mustard – a tablespoon
heavy cream – 1 3/4 cups (400ml)
grated Parmesan – a good handful
Preparation
Preheat the oven to 350°F (180°C). Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Dip the leaves in the water briefly, until they relax. Drain and put them in a buttered shallow ovenproof dish. Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper. Pour the seasoned cream over the stems and leaves, cover with grated Parmesan, and bake until the top has a light crust the color of honey.
