BARESE CHARD GRATIN

I’ve adapted the Child/Beck version which is still my favorite no matter what the chard. I think it’s prettiest with the green and white of Barese chard. 1 pound Barese chard (about 4 heads) 3 cups water, divided 1/4 cup all-purpose flour Juice of 1 lemon (optional) 1/4 cup heavy cream 1 egg yolk Salt and pepper 1/4 cup Parmesan 1 tablespoon unsalted butter

Prepare the chard by cutting off the green leaves and roughly chopping. Set aside. Trim the stem ends and cut the white stalks into 1/4-inch slices.

In a medium saucepan, whisk together 1 cup water and flour. Heat over medium heat and gradually add remaining 2 cups water, whisking to reduce the chance of lumps. Add lemon juice, if using. When mixture begins to simmer, add chard stem pieces and cook 20 minutes or until tender. Add leaf pieces and cook until tender, about 5 minutes.

Preheat broiler. Lightly grease an 8-by8-inch baking dish.

In a small bowl, whisk together cream and egg yolk. Stirring constantly, add to the hot vegetable mixture and simmer until sauce thickens. Taste for seasoning. Pour mixture into baking dish and sprinkle with Parmesan. Dot with bits of butter and broil just until top begins to brown. Remove from oven and let sit 5 minutes before serving. Serves: 6

Per serving: 111 calories (percent of calories from fat, 59), 4 grams protein, 8 grams carbohydrates, 1 gram fiber, 8 grams fat (4 grams saturated), 57 milligrams cholesterol, 263 milligrams sodium.