A trendy veggie! Never knew this stuff was so good. The REAL secret is lots of Parmesan. The recipe is derived from two blogs: Kalyn's Kitchen blog and Up A Creek Without A PatL. I made a slight variation: First I cut the stems into smaller pieces and simmered them for about 5 minutes, then added the ripped leaves and simmered a minute or two longer, until everything felt somewhat tender. Then continued as per the directions. At the finish, the cheese is all melty with some chewy or crisp browned pieces. Yum.
- Rip leaves from stems and tear. Parboil or steam in salted water until fairly soft. Drain.
- Spray a non-stick baking dish with olive oil.
- Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.).
- Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
To be perfectly honest, I know "nada" about Swiss chard except that it is VERY healthy and want to know more. It is beautiful! I think this recipe needs something more like maybe balsamic or lemon juice incorporated in the layering?? Unsure. I think this could be spectacular with the correct expertise. I did add black pepper to both layers and more Parmesan. I bought one bunch at farmers market and used half for this-- that half turned out to be 2 cups of stems and 4 cups of leaves. I used your suggestion for simmering ahead and would do again. I cut stems into 1/2 inch pieces and leaves into slivers. Did not have mister so rubbed dish with oil and drizzled oil onto each layer which am sure was a heavy handed because I did not have right tool. Measured the oil i used and was 1 1/4 teaspoon. Mine is not brown enough after 20 minutes but was in a trap with the rest of my meal- pasta and fresh corn. Should have been in longer. Baked at 400. Oops, I realize now that forgot the salt and wonder when it should be added?Thank you for posting.