How to prepare Swiss chard stems recipe
Baked Swiss Chard Stems with Olive Oil and Parmesan
(Makes 2 side dish servings, can be doubled. Recipe slightly adapted
from Vegetables Every Day by Jack Bishop.)
1 bunch chard stems
1/4 tsp. salt
olive oil for spraying pan and chard
1/4 cup coarsely grated parmesan cheese (I used Grana Padano from
Costco, but any type of hard aged cheese would be good here.)
coarse ground black pepper to taste
Trim any discolored ends from chard stems, then cut stems on an angle
into pieces about 3 inches long. If some stems are very thick, you
may wish to cut them lengthwise so all pieces are approximately the
same thickness.
Preheat oven to 400 F (or 375 F with convection.) Bring a pot of water to a boil, add salt and chard stems and boil about 6 minutes. Let chard drain well.
Spray a non-stick baking dish with olive oil. Place chard in the
pan and mist lightly with olive oil, then sprinkle with cheese. (If
doubling the recipe, make two layers, misting each layer with oil
and sprinkling with cheese.) Bake about 20 minutes, or until chard
is softened and cheese is slightly browned on the edges. Season with
fresh ground black pepper if desired and serve hot.
Your Swiss chard stems recipe is ready now
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