2 large bunches chard
salt and pepper, to taste
4 T unsalted butter
3/4 c grated Parmesan cheese

1. Bring a large pot of (lightly salted) water to the boil. Preheat the oven to 450ºF. Wash the chard well and cut or tear the leaves from the stems. Trim the stems and cut them into 2-inch pieces. Set stems aside. Cut the leaves crosswise (chiffonade) into strips.  Keep the stems and leaves separate.

2. Blanch the stems in the boiling water for about 3 minutes. Add the leaves and cook for another couple of minutes. Drain well in a colander. You may want to squeeze water out of  the chard some, either by pressing down on it with a wooden spoon or with you hands, when it’s cool enough to handle. Transfer chard to an oven proof dish.

3. Either melt the butter and pour over the chard or brown the butter first. To brown butter you melt it in a small saucepan and then continue cooking, over low heat, until the butter turns a medium to dark golden color. Don’t let it burn! This results in a deeper flavor than just melted butter. Sprinkle the Parmesan cheese over the chard. Bake 10 minutes or so, until the cheese is bubbling and pale golden brown. Serve hot.