Why don’t I make Gratinéed dishes more often? They are so easy, and so satisfying. Last week I had Gratinéed Cauliflower, and this week it is Swiss chard. I’ve never prepared chard this way before. I’ve always confined it to soups.

The preparation is pretty straightforward. Clean the broad, white stalks of chard. Boil them until tender then drain. Smear an oven-to-table backing dish with butter. Arrange the first layer of stalks in a dish.

Sprinkle with salt and freshly grated parmigiano-reggiano, then dot with a small amount of butter. Repeat the process until all of the stalks are used up. The top layer gets an extra generous amount of cheese and lots of butter.

Bake on the top rack of a 400° oven until the chees melts and forms a light, golden crust. Let it settle for a few minutes after removing from the oven, serve and enjoy.