July 20, 2012

Swiss Chard Stems Ala Yummy...Not Yucky!

Not a big fan of cooked greens like spinach or Swiss chard unless I can hide them in something.   But, the leaves go great in a frittata...try this recipe on for size.  And, frittata's are easily adaptable.  Ours had leftover roasted chicken and no cheese last night. 

But, what about those darn stems though on the Swiss chard.  Boy howdy, have I got a way for you!

Swiss Chard Stems Ala Yummy...Not Yucky!

1 or 2 bunches of Swiss chard stems...rainbow ones are nice
1-2 T. melted butter
2-3 T. finely shredded Parmesan or more to taste

Parboil the stems, i.e. bring a pot of water to a boil and toss the stems in for 3-5 minutes.  This gets rid of any bitter taste and precooks the darn things.   Drain and run some cold water over them. Then, spread in a glass baking dish.  Drizzle with the melted butter and Parmesan.  Put in the broiler for about 5 minutes or until the Parmesan is melted and bubbly.  Serve with salt to taste and enjoy!

Note: I don't remember where I originally saw this recipe.  So, it's very much not an original.  It is good though and I actually ate it in my lunch as a leftover which is a high mark indeed.

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