Chop the stems into bite sized pieces.

In a medium sized pot, heat a little water in the bottom of the pot until boiling, then add the pieces of chard stem and close the pot with the lid. Allow to cook for about 15 minutes or until tender (make sure the water doesn't completely evaporate; add more if needed), then drain well, place in an ovenproof dish and sprinkle with a little sea salt.

Make the bechamel sauce, by melting the tablespoon of butter in a small pot, then adding the flour and stirring for a few minutes over medium high heat. Begin adding the milk, a little at a time, increasing the amount of milk each time until a smooth and creamy consistency is reached (you can find more detailed directions here). Add the provolone and stir until melted; add the salt, pepper and nutmeg to taste.

Preheat the oven to 400°F (200°C). Now, pour the sauce over the chard stems, evenly.

In a small bowl, rub the breadcrumbs, softened butter and grated cheese together, then sprinkle the breadcrumb mixture over the top of the white sauce.

Place in the hot oven for 10 to 12 minutes until the topping is nicely browned, and entire dish is heated thoroughly. Remove from oven and serve while hot.