Creamed Swiss Chard (Tyler Florence), shared by CSA member Linda M.
1 bunch Swiss chard, stems removed and leaves chopped
2 c. heavy cream
2 bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 to 3 garlic cloves, peeled
Freshly grated Parmesan, to taste
Salt and pepper to taste
Put the cream, bay leaves, rosemary, thyme, and garlic in a saucepan. Simmer over medium heat until reduced and thick. Blanch the chard leaves in salted boiling water until wilted. Drain the chard very well and set aside to dry at room temperature. (You want it to be as dry as possible.) When ready, remove the herbs and garlic from the cream and fold in the chard. Add Parmesan, salt, and pepper to taste.