("It will seem like a ton of swiss chard, but it shrinks a lot during cooking" says Elinor Brook)
1 Lb swiss chard (1 bunch)
2 Tbsp olive oil
1 Tbsp heavy cream
1/4 cup finely grated parmesan
Salt and Pepper
Preheat the oven to 400F.
Wash chard leaves in several changes of cold water.
Pull the stems out of each leaf and cut stems into 1/2 inch chunks. Dry the leaves on paper towels or spin in a salad spinner.
Put the stems in a 2 inch deep baking dish that is large enough to accommodate all the chard leaves later (I use an 8 by 8 pyrex). Drizzle with 1 Tbsp olive oil. Add a pinch of salt and pepper and mix well. Roast in the middle of the oven until the stems are tender and golden brown, about 20 minutes.
Pile the leaves on top of the stems. Drizzle with remaining 1 Tbsp olive oil. Toss with tongs and return to the oven. Roast until the greens wilt, about 5 minutes.
Stir in the cream, taste and add more salt and pepper if needed. Sprinkle with parmesan and return to the oven until cream is bubbly and parmesan is melted.