Clean the chard, separate the leaves from the stems. Blanch the stems in lightly salted water for about 8 minutes and the leaves for about 2 minutes. Drain and place in a greased, flat gratin dish. Crumble the Roquefort on top. Mix the yeast wort with the cream and pour over it. Sprinkle with the sunflower seeds.
Baked in a preheated oven at 220 degrees for about 15 to 20 minutes.
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