Gratin of Swiss Chard Stems Recipe

Remove leaves from chard (reserve for another use). Trim off stem ends and any brown spots; cut into 3-inch/8 cm lengths. In large pot of boiling salted water, boil until tender but not softened, about 10 minutes. Drain, chill under cold water and drain well. Pat chard leaves dry; arrange in buttered 6-cup/1.5 L gratin or casserole dish.

In saucepan, melt butter over medium heat; cook shallots until softened, about 1 minute. Stir in flour, salt, cayenne, pepper and nutmeg; cook, stirring, for 1 minute. Slowly whisk in milk; stirring, bring to boil. Reduce heat and simmer for 2 minutes. Remove from heat; add 1 cup/250 mL of the cheese, stirring until melted. Pour over chard, shaking dish to distribute evenly.

Sprinkle with remaining cheese and bread crumbs. Bake in centre of 450F/230C oven until bubbly and slightly browned, 25 to 35 minutes.

Makes 4 to 6 servings.