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Stems from Swiss chard are often mistakenly thought of as too tough or fibrous to eat. All they need is a bit of extra cooking to make them tender and sweet. Here is one of our favorite ways to use a lot of "leftover" stems. Prep and Cook Time: 45 minutes. Notes: While this recipe calls for stems from 2 bunches of chard, it is adaptable to however many stems you have--just adjust the amount of cheese and bread crumbs proportionately. Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Bring a large pot of water to boil. Add salt and chard stems. Boil until stems are tender to the bite, 10 to 15 minutes. Drain and set aside.

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  • Rub a medium-size shallow baking dish with the cut sides of the garlic clove halves. Butter the dish and then put in the chard stems. In a sealable plastic bag, mix bread crumbs, parmesan, and 1 tbsp. butter. Sprinkle mixture on stems. Cook until top is browned and crisp, about 15 minutes. Serve hot or warm.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

113 calories; calories from fat 50%; protein 5.9g; fat 6.2g; saturated fat 3.7g; carbohydrates 8.7g; fiber 1.6g; sodium 893mg; cholesterol 16mg.
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