4 tbsp. butter

1 onion, finely chopped
salt and pepper

1 C fresh bread crumbs

1 garlic clove, minced

3 tbsp. chopped dill or parsley

1 tbsp. flour

1 C milk or cream or a mixture of cream and stock

1 C crumbled fresh goat cheese or grated cheddar

Coarsely chop the chard. Melt 2 tbsp. butter in wide skillet over medium heat. Cook onion and chard stems, stirring occasionally, until onion has begun to brown. Add the chard leaves, sprinkle with salt, and cook until wilted and tender, about 10 minutes.

Meanwhile, preheat oven to 400F and lightly oil a 2-quart baking dish. Melt half the remaining butter in a small skillet and add the bread crumbs, garlic, and dill. Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat. Melt the last tbsp. of butter, stir in the flour, and whisk in the milk. Simmer 5 minutes and add to the chard mixture. Add the cheese, correct for salt, and season with pepper. Pour into the prepared dish and cover with the bread crumbs. Bake until heated through and golden on the surface, about 25 minutes.

Let settle a few minutes before serving.