Gruyere Chard Gratin

• 1 pound white chard stems, trimmed and cut in 3/4-inch pieces (4 cups)
• 3 large eggs
• 1 1/2 cups heavy cream
• 3/4 teaspoon kosher salt
• 8 grinds fresh black pepper
• 1/2 cup grated Gruyere cheese
• 1 teaspoon butter to grease pan

1. Place rack in lowest level of oven.
2. Heat oven to 450 degrees.
3. Bring 10 cups of water to a boil.
4. Add chard stems.
5. Cover until water returns to a boil.
6. Uncover, and cook for 10 minutes.
7. Strain in a colander, then run under cold water to refresh.
8. Leave stems in the colander for 10 to 15 minutes to drain.
9. Meanwhile, in a medium bowl, combine the eggs, cream, salt, pepper and cheese.
10. Add drained stems.
11. Mash together by hand until very well combined.
12. Grease a 9-inch glass pie pan.
13. Scrape mixture into pan with a rubber spatula.
14. Bake for 35 minutes, until top is golden brown.
15. Remove, and cool for 5 minutes.
16. Serve warm.

chard stems, eggs, heavy cream, kosher salt, fresh black pepper, gruyere cheese, butter

Taken from cooking.nytimes.com/recipes/9673 (may not work)