4 1/2 pounds Swiss chard
1 stick butter
1/2 cup flour
5 cups whole milk
Fresh ground pepper
2 bulbs roasted garlic, squeezed from skins and pasted
4 cups freshly shredded Parmesan cheese
Arrange the rack in the middle of the oven and set oven on 400 degrees. Bring a large pot of salted water to boil.
Take the leaves off of the stems and discard the stems. Add the chard to the hot water and let it wilt. Cook with a full boil for 10 minutes. Drain and squeeze out the excess water, by using paper towels.
Heat the butter and whisk in the flour and cook 1 minute and then whisk in the milk. Season with salt and pepper and stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and taste for seasoning. Layer half the greens in a medium casserole dish and top with half of the sauce and then half of the cheese. Repeat layers, ending with the cheese. Bake for 30 minutes at 400 degrees.
Recipe by Jane Cline Kabler.