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 surface smooth with the palm of your hand, sprinkle the remaining cheese evenly over the surface, dribble over olive oil in a crisscross pattern, and bake in a medium oven (350°) for about 1 hour, turning the heat up to 450° for the last 10 minutes or so to give the surface a rich gratin.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.