The first step is to prepare a Bechamel sauce. I used Chef Mario Batali's recipe from the Food Network website. Over medium-low heat, I melted two and a half tablespoons of butter, then added two tablespoons of flour. Timing is everything in making a Bechamel, because your roux needs to finish about the same time as you finish scalding two cups of milk (bringing it to just below the boiling point). When your roux takes on a light golden sandy color, add the milk a cup at a time, gently whisking it until it's smooth. Bring the roux/milk mixture to a boil, then simmer for about ten minutes.
At this time, start boiling your chard, but just until the stalks are tender. It won't take long. The chard needs to be done about the same time you're finished with your Mornay sauce. Again, timing is everything.
Season with about a teaspoon of salt and a quarter teaspoon of nutmeg, then add add a half a cup of grated gruyere to make the Bechamel a Mornay sauce. I also added bacon (an excuse to use up the bacon I had left in the fridge), for a really decadent twist, and kicked in some Cayenne pepper for some added zip.
I put the chard in the bottom of a casserole dish, covered it with the Mornay sauce, covered the sauce with Italian breadcrumbs (I really should have used a coarser breadcrumb), and baked it at 375 for about fifteen minutes, until the breadcrumbs browned and the Mornay sauce was bubbly.
Again, it ain't healthy, but man was it delicious. Just can't do it every day.
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