from “A Year In A Vegetarian Kitchen” by Jack Bishop

1 tablespoon extra-virgin olive oil, plus extra to grease the baking dish
1 pound chard stems (about 12 large stems), bruised parts trimmed, then cut in half crosswise
Salt
2 medium garlic cloves, minced
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon minced fresh parsley leaves
1/2 cup freshly grated Parmesan cheese

*******************************************************************************************************************

1. Move an oven rack to the middle position and heat the oven to 400ºF.  Lightly oil an 8-inch square baking dish

2. Bring several quarts of water to a boil in a large pot. Add the chard stems and salt to taste.  Cook until the stems are almost tender, 8 to 10 minutes. Drain.

3. Meanwhile, heat 1 tablespoon of oil and the garlic in a medium skillet over medium heat until the garlic is golden, about 2 minutes.  Add the tomatoes and simmer until the sauce is almost dry, about 5 minutes. Stir in the parsley and salt and pepper to taste.

4. Cover the bottom of the prepared baking dish with a single layer of chard, cutting the stems as necessary to make them fit.  Spoon one third of the tomato sauce over the chard and sprinkle with one third of the cheese.  Repeat this process two more times, alternating the direction of the chard stems for each layer.

5. Bake until the chard is very tender and the top layer of cheese is lightly browned, about 25 minutes.  Remove the pan from the oven, let sit for 5 minutes, and serve.

Soup Vegetarian Veggie Side Dish