After I rinsed and cut the stems away, I chopped the Swiss Chard into wee strips:
Time passed. I sauteed some onions and garlic. I made a cheese sauce, and then I whisked it all together:
I layered brown rice in the base of the dish, covered it in the Swiss Chard Au Gratin (the original recipe) and covered it in artichoke hearts and Panko bread crumbs. Baked the whole thing at 350 degrees for 20 minutes.
I thought it was very tasty. And it's a Weight Watchers recipe, so that's a bonus. This makes this the second dish I've prepared with ingredients from my garden. Pesto was the first.