Serve this gratin as a first course, as a side dish with grilled chicken.
5 tbsp olive oil, plus extra for greasing
450g/1lb ruby or Swiss chard, stems and broad ribs cut into 1cm/½in pieces, leaves finely sliced
salt and freshly ground black pepper
60g/2oz black olives, stones removed
2 canned anchovy fillets, chopped
2 sun-dried tomatoes, chopped
½ tbsp capers, rinsed and drained
1 tbsp chopped fresh parsley
60g/2oz gruyère cheese, grated
30g/1oz parmesan, freshly grated
Preheat the oven to 190C/375F/Gas 5.
Heat two tablespoons of the olive oil in a wide, lidded pan and add the chopped chard ribs. Stir, then cover and cook over a low heat for four minutes, stirring occasionally.
Add the leaves, stir, then cover again and cook for a further five minutes, or until just tender. Season with salt and freshly ground black pepper and set aside.
Place the olives, anchovies, sun-dried tomatoes, capers, parsley and two tablespoons of olive oil into a food processor and blend to make a smooth paste.
Lightly oil a 30cm/12in ovenproof dish. Place a layer of the chard, along with any cooking juices. Spread a little of the olive paste over the chard and season with freshly ground black pepper. Continue to layer up the chard, spreading more of the olive paste between each layer and finishing with a layer of chard.
Mix the gruyère and parmesan in a bowl and sprinkle over the top of the gratin. Drizzle over the remaining tablespoon of olive oil.
Transfer to the oven and bake for about 25-30 minutes, until the cheese is browned and bubbling. Serve hot or warm.