(from Vegetable Love, page 180)
1 pound white chard stems, trimmed, cut across in ¾”-pieces (about 4 cups)
1 ½ cups heavy cream
¾ teaspoon kosher salt
8 grinds fresh black pepper
½ cup grated Gruyère cheese
1 teaspoon unsalted butter
Preheat oven to 450°F. Place rack in lowest level.
Put stems in a pot of boiling water. Cover until water returns to a boil. Uncover and cook for 10 minutes. Strain and run stems under cold water. Leave stems in colander for 10-15 minutes to drain.
In a medium bowl combine the eggs, cream, salt, pepper and cheese. Add stems. With hands, mix ingredients together until very well combined.
Grease a 9”-glass pie pan with butter. Pour mixture into pan, making sure to scrape the bowl out completely. Carefully place in oven. Bake 35 minutes or until top is golden brown. Remove and let cool 5 minutes to allow juices to collect. Invert onto a flat serving dish and serve warm.
Makes 6 servings as a side dish; 4 as a main course