Chard-stem Gratin

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.

1 tablespoon salt

Stems from about 2 bunches of Swiss chard, trimmed of discolored ends

1 clove garlic, halved

About 1 tbsp. butter, softened

1/2 cup panko (see Notes) or fresh white bread crumbs

1/2 cup grated parmesan

Step 1

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.

Step 2

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.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 113Calories from Fat 50

% Daily Value *
Total Fat 6.2g10%

Saturated Fat 3.7g19%
Cholesterol 16mg6%
Sodium 893mg38%
Total Carbohydrate 8.7g3%

Dietary Fiber 1.6g7%
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chard-stem Gratin