Liz Graznak, of Happy Hollow Farm, shares one of her favorite Swiss Chard recipes! You can find Liz (and her fabulous Chard) year-round at Columbia Farmers Market.
1poundHappy Hollow Farm chardstems and leaves
butterfor the baking dish
1tablespoonwhole grain mustard
1 3/4cupsheavy cream
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.