Author Notes: This recipe comes from Tender, by Nigel Slater. —Amanda Hesser
Serves: 4 as a side
pound chard, stems and leaves
Butter, for the baking dish
tablespoon whole grain mustard
cups heavy cream
A handful of grated parmesan
Freshly ground black pepper
- Heat the oven to 350 degrees F. Cut the chard leaves from the stems. Chop the stems into short lengths, then cook briefly in boiling, lightly salted water until crisply tender. Remove the stems. Drip the leaves in the boiling water briefly, until they relax. Drain, let cool, and wring out the leaves. Spread the stems and leaves 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, 35 to 40 minutes, until the top has a light crust the color of honey.
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