Gratin de Blettes à la Crème

A favorite in southern France, Swiss chard has thick white stems and dark green leaves that resemble overgrown bok choy (red and rainbow varieties of chard are even prettier). It belongs to the beet family, and like hardy beets, it grows easily. This gratin is an excellent first course or accompaniment to fish or chicken.

In the recipe for Asperges et Champignons à la Crème d’Estragon,