Thursday, February 17, 2011

Chard-Stem Gratin

I posted a recipe for sauteed chard a week ago that I really enjoy. It's great, but, most of the time, I find the stems a bit much when I sauté greens. Here's a recipe that puts them to use and keeps them from going into the compost pile.

Chard-Stem Gratin
Makes 4 servings.

1 tablespoon salt
Stems from about 2 bunches of Swiss chard, trimmed of discolored ends
1 clove garlic, halved
About 1 tablespoon butter, softened
1/2 cup panko or fresh white bread crumbs
1/2 cup grated parmesan

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.

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 butter. Sprinkle mixture on stems. Cook until top is browned and crisp, about 15 minutes. Serve hot or warm.

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