Recipe from The Art of Real Food by Joanne Nest and Laura Kenny
1/4 cup Flour
1/4 cup Parmesan Cheese, grated
Salt and Pepper to taste
1 Egg, beaten
2 bunches Chard Stems, cleaned, cut into 4” pieces
1 TB Butter
1 TB Olive Oil
Combine flour, Parmesan, salt and pepper in a medium bowl. In another bowl, place beaten egg. Dip each stem in egg, then flour mixture. Heat butter and oil in a large skillet, and fry chard stems until golden brown on both sides, 4 to 7 minutes. Place on a paper towel to dry and season with salt and pepper.Serve warm with Blue Cheese Love, recipe below:
Blue Cheese Love
1 cup Cream
2 oz Point Reyes Blue Cheese
Salt and Pepper, to taste
Garlic Chives, garnish
In a small saucepan, heat cream and reduce by one half. Turn off heat, stir in cheese and season to taste with salt and pepper. You could garnish with garlic chives.