1 large bunch swiss chard, red or green 6 ounces shredded gf mozzarella Salt Freshly ground black pepper 2 Tablespoons unsalted butter 1-1/3 cups grated parmigiano-reggiano 1 cup heavy cream
Wash swiss chard and dry with paper towels. Cut stems close to the leaves; chopping stems into a small dice.
In a large pot bring slightly salted water to a boil. Drop chard leaves in pot, a few at a time, simmering for about 2 minutes. Carefully remove leaves from pot and spread on paper towels to drain.
Cook diced stems in remaining water until tender, but not mushy (about 4 minutes).
Drain well and combine with mozzarella. Season with salt and pepper.
Spread cooled chard leaves on a work surface and divide cheese mixture between leaves. Dot each with a dab of butter and sprinkle with about a tablespoon of parmigiano-reggiano. Fold leaves to contain filling.
Butter bottom of an 8"x8" casserole or baking dish. Place stuffed leaves, seam-side down in baking dish. Add heavy cream (cream should come 1/3 the way up bundles). Sprinkle with remaining parmigiano-reggiano (about 1/4 cup should be left) and bake at 350 degrees F for about 30 minutes or until hot, bubbly and golden on top. Serve immediately.
This appetizer is so wonderful and easy...you simply will not believe it. Dont pass by this because of the unusual ingredients..it really is "to die for".