Contributed by Lisa (Urban Harvest) - adapted from Canadian Living, Oct/2001

This is a great way to use Swiss Chard stems. The recipe below has been halved from the original recipe. If you happen to have 2 bunches of Swiss chard (or one really big bunch), you could double this recipe to make a bigger dish.

Ingredients

1 bunch Swiss chard stems
2 Tbsp butter
2-3 tsp finely chopped shallots or onion
1-2 Tbsp flour
1/4 cup milk
1/4 cup bread crumbs
1/4 cup shredded cheese (Gruyere, Cheddar, or Swiss)
Pinch each of: salt, cayenne pepper, white pepper, and grated nutmeg

Instructions

Remove leaves from Swiss chard and reserve for another use. Trim 1/4 inch off bottom of stems and discard. Trim off any brown spots, removing any tough strings from the outside; cut into 3-inch lengths. In large pot of boiling salted water, cook stems for about 10 minutes, or until tender but not soft. Draing and chill under cold water; drain well and pat dry. Arrange in a greased 3-4 cup casserole dish.

In a saucepan, melt butter over medium heat; cook onions (or shallots) for 1 min. Stir in flour; cook, stirring, for 2 min, without browning. Gradually whisk in milk; add salt, cayenne pepper, white pepper, and nutmeg. Bring to boil; reduce heat and simmer for 2 min. Remove from heat; stir in 1/2 cup of the cheese until melted.

Pour sauce over chard stalks, shaking dish to distribute. Sprinkle with the remaining cheese and bread crumbs. Bake in 450 F oven for 20-30 minutes, or until bubbly and slightly browned.

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