Recipe for chard stems gratin

Agnès Varda - Do It Number 20 Recipe for chard stems gratin
Chard, also called blette, bette, poirée, jotte or joute, is in the chenopod family of leaves and stalks that can be cooked as a vegetable. Red, fleshy stalks of rhubarb leaves. White, stringy stalks of chard.

GRATIN FOR 4 TO 5 PEOPLE.
You will need 2 bundles of chard, smaller is better.

1 SEPARATE THE WHITE STEMS FROM THE GREEN LEAVES. (The bin with the green lid is the container for non-recyclable household waste. The bin
with the white lid is the container for jars and bottles without caps or lids.) 2 CUT EACH STEM INTO RECTANGLES, DON’T FORGET TO REMOVE THE FILAMENTS. 3 COOK SEPARATELY IN BOILING SALT WATER. THE LEAVES FOR 5 MINUTES, THE STEMS FOR ABOUT 15 MINUTES. (15 Minutes is a film by John Herzfeld. Robert de Niro plays a cop with a cigar. Box office in France in 2001: 296, 241 viewers.) 4 DRAIN. (The adjective is draining…) 5 PREPARE THE BÉCHAMEL SAUCE: MELT THE SALTED BUTTER (20 TO 30 G), ADD THE FLOUR, STIR IN AND MIX WITH MILK. PEPPER. (The Marquis de Béchameil, maître d’hôtel of the Sun King Louis XIV, was famous for
his gluttony. In his honor, a cook christened his name a variant of a creamy sauce. The “i” has since faded.) 6 SPRINKLE A LITTLE GRATED SWISS CHEESE AND NUTMEG TO DUST. (“Bilbo slowed his pace and then when the dust settled, he disappeared.” Tolkien, Lord of the Rings.) 7 IN A BAKING DISH, PLACE THE CHARD, STEMS AND GREENS. MIX IN THE BÉCHAMEL SAUCE.
8 BAKE IN THE PREHEATED OVEN. (“It is black like an oven; the skyis dressed tonight like Scaramouche” Molière, Le Sicilien.) LET IT COOK AND
BAKE, THERMOSTAT 6, 180 ° CELCIUS FOR 15 MINUTES… (Be present with the gratin, the big world. Gratin is the chosen party, distinguished, in a society
or profession.) 9 INCLUDE A TRIVET TO PROTECT THE TABLECLOTH.
10 SERVE, EAT AND ENJOY… (“Enjoy, have fun, this is the time that is missing most” Anonymous.)