Ingredients:
1 1/4 pound of Swiss Chard Stalks
1 1/2 cup grated cheese (a mix of pecorino or parmesan is great)
1 cup ground capocollo (pulse in the food processer). Omit if vegetarian; for spice, add red pepper flakes.
olive oil
freshly grated black pepper (tellicherry peppercorns are my favorite)
1/4 cup chopped parsley
1 1/2 cup grated cheese (a mix of pecorino or parmesan is great)
1 cup ground capocollo (pulse in the food processer). Omit if vegetarian; for spice, add red pepper flakes.
olive oil
freshly grated black pepper (tellicherry peppercorns are my favorite)
1/4 cup chopped parsley
Steam the Swiss Chard stalks until just tender. Drain.
Preheat oven to 350F
Steam Swiss Chard Stalks until tender. Drain.
Drizzle olive oil on the bottom of a baking dish.
Put a layer of stalks on the bottom of the pan.
Scatter the capocollo on top. Scatter about half the cheese. Add parsley.
Add freshly grated black pepper.
Add the final layer of chard, completely covering the first layer.
Add the rest of the cheese, drizzle with more oil and bake for about 20 minutes, until all is browned.
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