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Chard baked with Parmesan cheese

• Chard,
• salt and pepper,
• butter,
• rated Parmesan cheese

Wash the chard and separate the stems from the leaves. Chop the stems into pieces of about 1 inch long and blanch in boiling salted water for approx. 3 minutes.

Add the leaves and blanch for a further 1½ minutes. Drain and season with salt and freshly ground black pepper.

Drizzle with a tablespoon or two of melted butter and ensure the chard is coated well.

Sprinkle with a couple of tablespoons of the cheese and bake in a preheated oven of 450 °F (230 °C) until the cheese turns a golden brown.