| How To Cook: |
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1. Wash and trim any blemishes from the chard. Cut the green part of each leaf from the white rib and stalk. Cut the white parts into ½ inch pieces.
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2. Blend the flour and water together to make a smooth paste. Add the salt and lemon juice. Bring to a boil in a covered casserole in the microwave oven, stirring several times.
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3. Add more liquid if needed to keep the sauce from becoming too thick, but remember that some liquid will cook out of the chard.
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4. Add the white part of the chard and cook covered, until almost tender (about 4 to 5 minutes), stirring once or twice.
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5. Meanwhile, cut the green leaves into large bite-sized pieces. Add the greens to the stems, stir, cover, and continue cooking in the microwave oven until tender (5 to 6 minutes, usually).
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6. Blend the egg yolk and cream and stir gradually into the chard. Heat to thicken, but take care not to let the sauce boil, as the egg may tend to curdle.
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7. Stir in the Parmesan cheese and butter. Add salt and pepper to taste. Serve piping hot.
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