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.