Italy. A wonderful family dish.

12 lg. Swiss chard leaves, or 20 sm. leaves without stalks
3/4 c. green onions, chopped, or 2 shallots, minced
3/4 tsp. salt
2 - 4 tbsp. olive oil
Salt
Freshly ground pepper
2 tbsp. fresh lemon juice
2 tbsp. chives or parsley, minced
4 tbsp. ham, cooked and minced (optional)

Cook leaves: Tear chard leaves in half, and wash thoroughly in plenty of water. Shake excess water from leaves, place in large saucepan with 3/4 teaspoon salt, and cover. Bring to a boil quickly, reduce heat to a gentle boil, and cook 12 to 15 minutes until barely tender.

Drain, season: Transfer chard to colander. Press chard gently with spoon to extract excess water. Place in au gratin dish or shallow baker. Fluff leaves with 2 forks. Cool 1 to 4 hours until lukewarm or room temperature. When ready to serve, sprinkle remaining ingredients on top, toss gently and serve. Yield: 6 to 8 servings.