By Joy Scott, Am Haskalah Congregant This week, we read a double Parshiot (CHUKAT), followed by Parsha (BALAK). In an almost imperceptible yet seismic shift, each of these Parshiot leap...
3 pounds Swiss chard, large green variety with thick stems is best
salt and pepper
4 tablespoons unsalted butter
3/4 cup coarsely grated parmesan cheese
Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long. Cut the leaves crosswise into 2-inch strips. Preheat oven to 450F. Blanch the chard stems in lightly salted boiling water about 3 minutes, add leaves and blanch 1 1-2 minutes longer. Drain well and transfer to an oven proof baking dish. Brown the butter in a saute pan and pour over chard. Sprinkle with cheese. Bake about 10 minutes, or until chard is softened and cheese is pale golden brown. Season with fresh ground black pepper if desired and serve hot.