Cover the bottom of a frying pan with water and place the swiss chard on top. Turn on burner to high and let the Swiss chard steam for a couple of minutes until tender. Turn off the heat and cover the pan with a lid.

Prepare Dinah's roux as follows (in her own words): "When I make a white sauce (roux), I generally start with 1/4 cup of salted butter, 1/4 cup of flour, a pinch of salt and pepper, and 1 cup of milk. I melt the butter on low in a pot, add the flower and quickly whisk it. When it is basically a paste, I stir in the milk*, whisking constantly while bringing to a boil on medium-high.** I hold it at a boil till it starts to visibly thicken. Then I turn off the heat, add the salt and pepper, stir more. This is a good time to to add other things like shredded cheese if you're making mac and cheese, or some herbs to toss with pasta.

*folks can choose to use unsalted butter if they prefer less salt. I prefer it a bit saltier myself.

**don't stop whisking. It's a pretty fast boil, and the roux will scald. Burned roux is not good roux."

Last step: add the chard to the roux with a slotted spoon to avoid adding excess water. Fold in the chard until it is coated with the thickened milk mixture. Serve immediately with a garnish of your favourite cheese.