1 kg/2 1⁄4 lb Swiss chard 100 ml/3 1⁄2fl oz milk
40 g/1 1⁄2oz butter 100 g/3 1⁄2oz Parmesan cheese, freshly grated salt and pepper


1.Separate the chard leaves from the stalks using kitchen scissors or a sharp knife. (Set the leaves aside to make soup.) Cut the stalks into 5-cm/2-inch pieces and cook in lightly salted,boiling water for 10-15 minutes until tender, then drain well.
2.Heat the milk to just below simmering point , then remove the pan from the heat. Melt the butter in apan,add the chard stalks and cook over ahigh heat, stirring frequently, for afew minutes.
3. Pour in the hot milk, reduce the heat to medium and simmer for 5-1 o minutes. Sprinkle with the Parmesan, season with salt and pepper, and transfer to awarm serving dish.

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