Chard Gratin


  • 1 lb chard stems and leaves
  • 1 tablespoon whole grain mustard
  • 1 3/4 cup heavy cream
  • handful of good grated parmesan


  • Preheat oven to 350°  
  • Cut chard leaves from stems.
  • Chop stems and cook briefly in boiling salted water
  • Dip leaves in boiling water until relaxed
  • Drain and put in shallow, buttered ovenproof dish.
  • Mix cream, mustard, salt and pepper
  • Pour over stems and leaves, cover with parmesan and bake until it has light crust the color of honey.