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The Silver Spoon, Phaidon Press

Serves 4

• 2 1/4 pounds Swiss chard
• scant 1/2 cup milk
• 3 tablespoons butter
• generous 1 cup Parmesan cheese, freshly grated
• salt and pepper

Separate the chard leaves from the stems using kitchen scissors or a sharp knife. (Set the leaves aside to make soup.)

Cut the stems into 2-inch pieces and cook in lightly salted, boiling water for 10-15 minutes until tender, then drain well.

Heat the milk to just below simmering point, then remove the pan from the heat.

Melt the butter in a pan, add the chard stems and cook over high heat, stirring frequently, for a few minutes.

Pour in the hot milk, lower the heat to medium and simmer for 5-10 minutes.

Sprinkle with the Parmesan, season with salt and pepper, and transfer to a warm serving dish.



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