olive oil, for spraying pan and chard leaves
coarsely grated parmesan cheese
fresh coarse ground black pepper
- 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.