In a continued effort to keep waste to a minimum here is a new idea!
2 bunches chard stems
1/2 tsp. sea salt for boiling
2 tbsp. olive oil
1/2 cup grated or shredded parmesan cheese
kosher salt and coarse ground black pepper to taste
Trim discolored ends from chard stems and cut on an angle into 3-inch pieces.
Preheat oven to 400 degrees.
Cook chard stems in salted, boiling water for 6 minutes; drain.
Brush a baking dish with olive oil; place chard in the pan and drizzle with olive oil, then sprinkle with cheese. Make two layers, depending on the size of your baking pan.
Bake for 20 minutes, or until chard is softened and cheese is lightly brown.
Season with salt and black pepper and serve immediately.
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