- 1 pound Chard Stems (about 12 large stems)
- 3 tablespoons unsalted butter
- 2 medium Onions, minced
- 1/2 cup heavy cream
- Freshly ground black pepper
- 1 cup fresh bread crumbs
Bring 4 quarts of water to a boil in a large pot. Trim off any bruised parts off the stems. Add the Chard stems; salt to taste. Cook until the stems are almost tender, about 8 minutes. Drain and reserve the stems. Preheat the oven to 400ºF. Use 1 tablespoon of the butter to grease a 13" x 9" glass or ceramic baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the Onions and sauté over medium heat until richly colored, about 8 minutes. Add the cream and simmer just until thickened, about 1 minute. Season with salt and pepper to taste. Arrange the Chard stems in a single layer in the greased baking dish. Drizzle the Onion mixture over the Chard. Sprinkle with the bread crumbs. Bake until the crumbs are golden-brown and the cream has glazed the Chard, 15 to 20 minutes. Serve immediately. Serves 4 as a side dish.