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6
Easy
Published 1974
Because of the bulkiness of the uncooked, shredded chard, you will need an unusually large mixing bowl, pot, or basin in which to combine the ingredients. Put everything, with the exception of the final handful of Parmesan and the olive oil, together, mix intimately with your hands, squishing the mixture repeatedly between your fingers, pack it into a large oiled gratin dish, pressing the surfa