This delicious preparation of chard is from Barbara Horn, in Lawrenceville's Alumni & Development office. Many thanks to her for sharing!
RAINBOW CHARD GRATIN
1 bunch chard, ribs removed and leaves coarsely chopped
1 onion, finely chopped
2 Tablespoons olive oil
salt and freshly ground pepper to taste
1/2 cup grated Gruyere cheese
Preheat broiler. Heat olive oil in a heavy skillet until shimmery. Add onion and sauté until translucent. Add chard leaves and cook, stirring often, until leaves are wilted. Season to taste with salt and pepper. Transfer mixture to a shallow baking dish or pie plate, top with Gruyere, and broil until cheese is melted and bubbly. Serve immediately.