Braised Swiss Chard with Mustard and Parmesan

Instructions

• 1Insert the wire rack into position 8. Set the oven to Bake, Convection, 300°F, for 30 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 2Place a 5½-quart (10-inch) Dutch oven over medium heat. Add the oil and when hot add the shallots and cook, stirring for 3 minutes, or until softened. Add the garlic and cook stirring for 1 minute, or until fragrant. Add the Swiss chard and stock and bring to a boil, cover with the lid.
• 3Once preheated, place the pot in the oven and cook for 30 minutes. When the Rotate Remind signals, remove the lid and stir the chard. Place the lid back on and continue cooking.
• 4The chard should be wilted and the stems softened. If not, bake it a little longer.
• 5Drain the chard and reserve the liquid. Return the chard to the pot, add the mustard, lemon juice, parmesan, salt and pepper and stir. Add approximately 2 tablespoons of the reserved cooking liquid and stir to coat.
• 6Spoon the warm chard into a serving dish and top with extra parmesan, letting the savory steam rise and mingle with Thanksgiving aromas. Pairs beautifully with roasted turkey and creamy mashed potato.