2 Large Bunches of Chard
2 Tbsp. Olive Oil
2 Cloves Minced Garlic
1/4 tsp. Dried Chili Pepper
Salt and Fresh Ground Pepper to Taste
Béchamel Sauce
1/2 Cup Melted Butter
1/4 Cup Unbleached All Purpose Flour
2 Cups Cold Milk
1 tsp. Freshly Ground Nutmeg
3/4 Cup Parmesan Cheese and Extra for Dressing Top
Salt and Fresh Ground Pepper to Taste
Pats of Butter for the Top

2 Large Bunches of Chard 2 Tbsp Olive Oil 2 Cloves Minced Garlic 1/4 tsp Dried Chili Pepper 1/2 Cup Melted Butter 1/4 Cup Unbleached All Purpose Flour 2 Cup s Cold Milk 1 tsp Freshly Ground Nutmeg 3/4 Cup Parmesan Cheese and Extra for Dressing Top

Separate stems and center vein of chard and chop into small beads. Roll leaves into fat cigars and slice into thin ribbons. Slice ribbons into tiny pieces. Saute quickly in olive oil and garlic. Add chili peppers, salt and pepper to mixture and set aside. For the sauce, slowly add the flour to the melted butter and brown slightly. Slowly add the cold milk to the mixture and cook on low heat until it turns into a smooth paste. Add nutmeg, cheese, salt and pepper to mixture. Place chard in greased earthenware pan and pour sauce over mixture. Top with extra grated cheese and pats of butter. Bake at 400 for 30 minutes or until bubbly.