Gratin Of Swiss Chard Stems
Preheat oven to 450 F (230 C)
Remove leaves from Swiss chard and reserve for another use.
Trim 1/4 inch (5 mm) off bottom of stems and discard.
Cut into 3- inch (8 cm) lengths.
Drain and chill under cold water.
Drain well and pat dry.
Gradually whisk in milk.
Add salt, cayenne pepper, white pepper and nutmeg.
Remove from heat.
Pour sauce over Swiss chard, shaking dish to distribute.
Sprinkle with remaining cheese and bread crumbs.