Roasted Swiss Chard

1 bunch swiss chard
2 tablespoon olive oil
1 tablespoon heavy cream
1/4 cup finely grated Parmesan
Salt and Pepper

Preheat the oven to 400 degrees.

Wash chard leaved in several changes of cold water.

Pull the stems out of each leaf and cut stems into 1/2 inch chunks. Dry the leaves on paper towels or spin in a salad spinner.

Put the stems in a 2-inch deep baking dish that is large enough to accommodate all the chard leaves later (8 by 8 pyrex works well). Drizzle with 1 tablespoon olive oil. Add a pinch of salt and pepper and mix well. Roast in the middle of the oven until the stems are tender and golden brown, about 20 minutes.

Pile the leaves on top of the stems. Drizzle with remaining 1 tablespoon olive oil. Toss with tongs and return to the oven. Roast until the greens wilt, about 5 minutes.

Stir in the cream, taste and add more salt and pepper if needed. Sprinkle with parmesan and return to the oven until cream is bubbly and parmesan is melted. Serve immediately.

Courtesy of Helen at www.beyondsalmon.blogspot.com