Joe, I thought you might like to see this recipe for Chard-stem Gratin, it is from Sunset magazine,

C

curious1

Well-known member
we liked it. I had tender stems and found the boiling time a bit long for my taste. A little faster and prettier, lol, than the slugs. At least mine was, I had the kind with white stems.

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

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.

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.

Makes 4 servings

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571532

 
Thanks, Curious! I've been composting the stems when I don't have time for a long braising period.

This sounds simple and delicious.

 
Here's another to keep on hand: David Tanis's Swiss Chard Gratin (with the stems)

This is rich but amazing. Doubly amazing with roast loin of pork.

Swiss Chard Gratin
Saveur #88

Trim the leaves from the white stems.

Stack and roll the leaves into a fat cigar, then slice crosswise into thin ribbons.

Trim the base from the stalks and cut away any brown spots. Cut stems into batons about 1/4 inch by 3 inches. Blanch batons in boiling salted water with a bay leaf for 4 or 5 minutes; drain in a colander and put in a bowl.

Quickly wilt the greens in a large sauté pan in 2 tbsp olive oil with 2 cloves minced garlic, 1/4 tsp red pepper flakes, salt and black pepper. While chard is still bright green, turn it out into the colander.

Preheat oven to 400F.

Make a béchamel: in a heavy saucepan, stir 1/4 cup flour into 1 stick melted butter over medium-low heat. After about 3 minutes of constant stirring, increase heat to medium and whisk in 2 cups cold milk, a few spoonfuls at a time.

When the sauce turns to a spongy paste, add salt and pepper to taste and lots of freshly grated nutmeg. Cook the sauce, whisking, until it becomes as thick as a milk shake, about 15 minutes.

Rub butter over the inside of a big oval baking dish. Spread the chard leaves in the dish and top with the stems. Ladle on the béchamel, grate on more nutmeg, and sprinkle with about 3/4 cup grated Parmesan (or gruyère). Top with nubbins of butter, place on a baking sheet (to catch drips) and bake until bubbling and golden, about 20 minutes.

 
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