1 lg. head Swiss chard
6 tbsp. butter
3 cloves crushed garlic
4 eggs, beaten
1 1/4 c. light cream
Pinch of nutmeg

Wash chard well; remove green leaves from stalks. Roll up like a cigar and slice thinly. Cut stalks into 2 inch pieces. Cook stalks in boiling salted water for 25 minutes. Drain well. Use 2 tablespoons butter. Heat and add chard, season lightly with salt and pepper and cover and cook over gently heat for 15 minutes. Cut remaining butter into small pieces. Place a layer of stalks in a well buttered dish. Dot a little of the butter over the surface and cover with some of the leaves. Repeat ending with a layer of stalks.

To the eggs add crushed garlic and cream and beat together. Season lightly with salt, pepper, and nutmeg. Add to chard and gently mix so as not to dislodge chard. Cook in a preheated oven to 350 degrees for 30-40 minutes.