准备

• 位置在烤箱的中心架和热to 375°F. Strip the leaves off the chard stalks, and set the stalks aside. Fill a large saucepan about two-thirds full of water and bring to a boil over high heat. Add half of the chard leaves and cook, stirring, until wilted, about 1-1/2 minutes. Remove the leaves from the water with a slotted spoon, transfer to a bowl, and repeat with the remaining leaves. Rinse the leaves under cold water; then, working in two batches, squeeze the leaves with your hands to remove excess water (do not wring in a towel). Coarsely chop the leaves. Rinse out the pan.
• 切成薄片的碎屑横向茎。在同一锅中，融化1/2汤匙。用中火加入黄油，加入茎，煮熟，偶尔搅拌，直到味道清脆，约6分钟；散布在1-1/2夸脱的砂锅底部。
• 融化1-1/2 TBS。锅中的黄油用中火。加入葱1/2茶匙。盐和1/4茶匙。胡椒粉，煮，经常搅拌，直到变软但不褐色，约4分钟。加入面粉并煮熟，搅拌，直到略微变稠，约1分钟。逐渐在温暖的汤中搅拌。添加所有肉汤后，将煮熟并煮熟，不断搅拌，直到略微变稠，约5分钟。搅拌切碎的片叶，煮熟，搅拌，直到加热并略微降低1至2分钟。调味
  盐和胡椒。将片混合物均匀地撒在砂锅中。
• In a small saucepan, melt the remaining 3 Tbs. butter. Put the bread slices in a medium bowl and drizzle half of the butter on top; toss well and repeat. Sprinkle the cheese on top and toss again. (You can prepare the casserole to this point two days ahead. Cover the casserole and bread topping separately and refrigerate. Let the chard stand at room temperature before baking.) Arrange the cheesy bread on top of the chard in the casserole; sprinkle any cheese remaining in the bowl on top. Bake until the bread is nicely toasted and crisp, about 20 minutes. Tent loosely with foil and bake about 5 minutes more, or until the center of the chard mixture is piping hot. Serve warm.