Wilted Chard and Hazelnuts

I had no idea how much of a love affair I would embark upon when I first encountered Swiss chard. I thought it looked unappetizing raw, and I never gave it a second look until much later in my career. I never ordered it in a restaurant and avoided it when I saw it in the market. Its charms eluded me. The big “a-ha” moment came in Switzerland, at a mountain resort in Verbier. I had a dish of venison, and the side dish was Swiss chard in a casserole, hot and bubbly with Gruyère spilling over