Chard with Parmesan
I was amazed to discover how a little Parmesan and butter transforms plain wilted chard. Try it and see.
Pull the leaves from the ribs of one or more bunches of chard. Discard the ribs (or save them for another dish), wash the leaves, and cook until tender in abundant salted boiling water, 4 minutes or so. Drain the leaves, cool, squeeze out most of their excess water, and chop coarse. For every bunch of chard, melt 3 tablespoons butter in a heavy pan over medium heat. Add the chopped chard and salt to taste. Heat through and for each bunch of chard stir in a generous handy, of freshly grated Parmesan cheese. Remove from the heat and serve.
Recipe from Alice Waters - The Art of Simple Food
