Recipe from The Art of Real Food by Joanne Nest and Laura Kenny

1/4 cup Flour

1/4 cup Parmesan Cheese, grated

Salt and Pepper to taste

1 Egg, beaten

2 bunches Chard Stems, cleaned, cut into 4” pieces

1 TB Butter

1 TB Olive Oil

Combine flour, Parmesan, salt and pepper in a medium bowl. In another bowl, place beaten egg.  Dip each stem in egg, then flour mixture.  Heat butter and oil in a large skillet, and fry chard stems until golden brown on both sides, 4 to 7 minutes.  Place on a paper towel to dry and season with salt and pepper.Serve warm with Blue Cheese Love, recipe below:

Blue Cheese Love

1 cup Cream

2 oz Point Reyes Blue Cheese

Salt and Pepper, to taste

Garlic Chives, garnish

In a small saucepan, heat cream and reduce by one half.  Turn off heat, stir in cheese and season to taste with salt and pepper. You could garnish with garlic chives.