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Fried Chard Stems with Blue Cheese Love

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

Change

1⁄4 cup flour
1⁄4 cup Parmesan cheese grated
salt and pepper to taste
1 eggs beate
2 bunches young chard stems cleaned and cut into 4-inch pieces
1 Tbs butter
1 Tbs olive oil
BLUE CHEESE LOVE:
1 cup cream
2 oz. Pt. Reyes blue cheese
salt and pepper to taste

Directions ( Default | Numbered )

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, 4-7 minutes.

Place on a paper towel to dry, and season with salt and pepper.

Serve warm with Blue Cheese Love.

To make Blue Cheese Love:

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.

  1. 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, 4-7 minutes.
  2. Place on a paper towel to dry, and season with salt and pepper.
  3. Serve warm with Blue Cheese Love.
  4. To make Blue Cheese Love:
  5. 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.

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