Baked Swiss Chard Stems with Olive Oil and Parmesan
Tender baked chard stems get a savory finish from olive oil, Parmesan and pepper, turning a sturdy vegetable trim into a simple side dish.
Prep 10 min · Cook 35 min · Total 45 min · Makes 2 servings
Ingredients
- 1 bunch chard stems
- 1/4 tsp. salt
- Olive oil for spraying pan and chard
- 1/4 cup coarsely grated parmesan cheese
- Coarse ground black pepper to taste
Directions
- Slice away any browned or discolored tips from the chard stems, then cut the stems diagonally into pieces about 3 inches long. If a few stems are especially wide, cut them lengthwise so the pieces are all close to the same thickness.
- Heat the oven to 400 F, or 375 F if you’re using convection.
- Bring a pot of water to a boil. Add the salt and chard stems, then cook them for about 6 minutes. Drain the chard thoroughly.
- Coat a non-stick baking dish with olive oil spray. Arrange the chard in the dish, spray it lightly with olive oil, and scatter the cheese over the top. If you’re doubling the recipe, build 2 layers, spraying each layer with oil and adding cheese as you go.
- Bake for about 20 minutes, until the chard is tender and the cheese has a little browning around the edges. Add fresh ground black pepper if you like, and serve hot.