Modern Pottage (Chard)

Ok, here's another recipe from de Nola. Christopher, bless his heart, redacted this one for me first, but I did it again to taste it myself (he did it for Iron Bog Cooks Guild).

85. Another Modern Pottage: OTRO POTAJE MODERNO

Take the fleshy leaves of the bledas (61) which is chard, and clean them very well; and give them a brief boil with water and salt, so that they come out half-cooked. And then remove it from the fire, and remove more than half of the broth; and return it to cook on the fire with a little good sweet oil; and when they are cooked, taste them for salt; and then prepare dishes and cast good grated cheese upon them, and also cast some of this cheese beneath them; and they are good for Lent, if you have a dispensation. (62)

My plan is to serve the pottage with grated parmesan on the side, so those who want it, may have it.

So I cut the ribs out of enough chard to make 2 good handsful of chard.
Then I put them in a pot with enough water to cover them, and 3 pinches of salt.
Boiled them until they were bright green.
Poured out about one-half to 2/3 of the water.
Added about 2-3 tbsp of olive oil and cooked until they were fully cooked and starting to turn dark.
Served with the cheese.
As Sarah said, what could be wrong? I think cooking down the water is important, though. And enough oil.

This is making it into the feast.