Taken from Marcella Hazan’s The Essential’s of Classic Italian Cooking.
The broad, white stalks from 2 bunches of mature Swiss Chard
An oven-to-table baking dish
Butter for smearing and dotting the baking dish
85g freshly grated parmesan cheese
1. Cut the chard stalks into 10cm pieces and wash them in cold water. Bring a large saucepan of water to the boil. Drop the stalks in and cook at a moderate boil until they are tender, approximately 30 minutes. Drain and set aside.
2. Preheat oven to 200 degrees Celsius.
3. Smear the bottom and sides of a baking dish with butter, place a layer of chard stalks on the bottom,, laying them end to end. Sprinkle lightly with salt and the grated cheese, and dot sparsely with butter. Repeat the procedure, building up layers of stalks, until you have used them all. The top layer should be sprinkled generously with Parmesan and thickly dotted with butter.
4. Bake on the uppermost shelf of the preheated oven until the cheese melts and forms a light, golden crust on top. After taking it out of the oven, let it settle for a few minute before bringing it to the table.