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Baked Swiss Chard

Here is a delicious side dish to place alongside a roast — one that we guarantee will prompt your fellow diners to ask for second helpings. The chard is parboiled to ensure tenderness, and the creamy, cheesy sauce is set off to perfection by the crispy breadcrumb topping. Nothing more need be said, except: “Myam, myam!”

Baked Swiss Chard

2¼ lbs. Swiss chard, stems cut into ½” pieces and leaves into quarters
7 fl. oz. heavy cream
1 garlic clove, crushed to a paste with sea salt
2 egg yolks
7 oz. Parmesan, grated
2½ oz. dried breadcrumbs (1 cup plus 2 tbs.)
1 tsp. fresh thyme leaves

Put a pan of salted water on to boil and cook the chard stalks for 2 minutes until tender. Remove the stalks with a slotted spoon. Add the leaves and cook for 1 minute. Drain, reserving ¾ cup of the cooking water.

In a saucepan, bring the cream to a simmer, then add the garlic and cook for 2 minutes. Whisk in the water, egg yolks, and 5½ oz. of the Parmesan, and let them all melt together and bubble for 3 minutes.

Heat the oven to 350°F. Add the chard to the saucepan, season, mix well, and tip into a greased baking dish. Top with the breadcrumbs, thyme, and remaining Parmesan. Cover with foil and bake for 15 minutes. Remove the foil and cook for 15 minutes more until golden and bubbling.

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