from Recipes from America’s Small Farms

All your chard stems (about 3 c)                        1/4 cup olive oil

3 shallots, sliced                                                1/8 tsp ground nutmeg

2 garlic cloves, finely chopped                        1/3 cup dried bread crumbs

2/3 cup heavy cream                                    1/3 cup grated fresh Parmesan or Romano cheese

Preheat the oven to 375°. Butter a small casserole. In a large skillet, sauté chard stems, shallots, and garlic in the oil over medium-high heat for about 2 minutes. Add S & P to taste and the nutmeg; cook until vegetables are tender, about another 4 minutes.

Transfer vegetables to the buttered casserole. Drizzle with the cream. Combine bread crumbs and cheese and sprinkle over the top. Bake for about 15 minutes, or until crumb mixture begins to brown. Serve immediately.