A leafy red chard plant started growing in the carrot patch (I have no idea how it got there), and not having ever prepared chard before I made up a little dish with what I had available and it turned out really tasty. It would be great as an appetizer - its filling and rich even in small doses.
Recipe:
- Preheat oven to 400 degrees
- Separate chard stems from leafs (mixed leafs with other greens for a salad that was pretty good too) and trim chard stems into 2 - 3 inch lengths
- Boil chard stems in salt water for 5-ish minutes
- Drain and place chard stems in baking dish
- Mix in Asparagus also in 2 - 3 inch lengths in the baking dish (it was popping up in the garden, so I had to do something with it)
- Add in mushrooms (not necessary, but there was a can there and it seemed logical at the time)
- drizzle olive oil (or butter)
- Then cover the whole thing with Parmesan Cheese. I tried it another time with a mix of Colby Jack and Parmesan, and that was good too
- Bake in oven for 20 minutes or until cheese is brown
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