#4 / Bacon & Chard Dutch Baby

5 slices bacon (8 oz. total), chopped

1 1-lb. bunch Swiss chard, stems and leaves separated and finely chopped

1 cup all-purpose flour

1 cup whole milk

4 large eggs

2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 Tbsp. chopped fresh chives 1/2 cup sour cream

PREHEAT oven to 425°F. Cook bacon in a 12-inch ovenproof skillet over medium, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a papertowel-lined plate with a slotted spoon, reserving 2 tablespoons drippings in skillet.

ADD chard stems to skillet; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add chard leaves; cook, stirring constantly, until wilted, about 2 minutes. Move chard away from edges of skillet, leaving about 1/2 inch of space around edges. Place in oven and bake for 5 minutes.

WHISK flour, milk, eggs, cheese, salt, and pepper in a medium bowl until smooth.

REMOVE skillet from oven and carefully pour in batter. Return skillet to oven and bake until puffy and golden brown, about 25 minutes. Top with bacon, chives, and more grated cheese. Serve with sour cream.

PER SERVING: 394 Calories, 19g Fat (8g Saturated), 227mg Cholesterol, 3g Fiber, 21g Protein, 35g Carbs, 979mg Sodium, 5g Sugar