Ingredients
• 6 lb. Swiss chard, washed, leaves and stems separated
• 2 T butter
• 2 cloves garlic, peeled and chopped
• 2 T flour
• 1 cup milk
• ¼ tsp. nutmeg
• ½ cup shredded Gruyère cheese
• ⅓ cup grated Parmesan cheese
• Salt and pepper to taste
Directions
Preheat oven to 350˚F. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Boil the chard leaves until tender, remove, and chill in the ice water. Strain well; chop leaves roughly and set aside. Cut the stems into thin slices. In a small saucepan over medium-low heat, add 1 tablespoon butter, 1 clove garlic, and stems, cooking until tender; remove and set aside. Add the flour and the remaining butter to the pan and reduce heat to low. Stir for 3 minutes, being careful not to brown the butter. Using a whisk, gradually stir in the milk and nutmeg. Cook, whisking, for 3 minutes. With a wooden spoon, add the chopped leaves, reserved garlic, and stems; season to taste. Transfer to a small casserole or individual-size casserole dishes. Sprinkle evenly with the cheeses and bake 6–8 minutes or until golden brown. Serves 6.
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