Swiss Chard Stems with a Cheesy Crunchy Breadcrumb Topping
This Swiss chard stems recipe will turn your discards into the most exciting side dish with a little white sauce, cheese and breadcrumbs! Don’t throw those stems away!
This side dish is so delicious, you’ll be buying this green leafy veg just to be able to use the Swiss chard stems!
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Nonno (my grandfather) would be proud of me for sharing this recipe. Growing up in Italy and living through two World Wars, he made sure we recycled and reused everything, including water we used to wash our hands.
One of the recipes my Nonno used to make: dried zucchini for winter.
Before I get to the recipe, though, I must apologize for my absence because I haven’t posted here for almost the entire month of May.
If you happen to follow me on any social media, you will already know the reason for my online disappearance. Not only did we go to Washington DC in the middle of May for my son’s college graduation celebrations (I did post about getting struck in Charlotte on our way back), but my daugher just graduated from high school two days ago. Family flew in and we had a party for her. In essence, I have just been swamped with all of these (wonderful) family events.
Fortunately, all the occasions have been happy ones and there are more ahead: my son will turn 21 next week and later this month will be my parents’ 50th wedding anniversary! Our 25th is coming up and my daughter will turn 18 later this year: can you imagine so many milestones in one year?
Don’t Discard Swiss Chard Stems!
I’ve been growing rainbow Swiss chard and since my mother came to visit, she cut most of the plants and ended up with a lot of chard stems, which are often either discarded (horrors) or used in other recipes other than with the leaves, due to being a bit more tough.
Mum ended up cooking the stems in a little bit of water and then made a white (béchamel) sauce with some provolone added, which she poured on top of the stems in a pie dish, and then topped it with homemade breadcrumbs.
Can you eat Swiss Chard Stems?
Some people ask, so it’s important to know that, yes, Swiss chard stems are not only edible, but delicious, especially when prepared in this way.
The cheesy Swiss chard stems were so incredibly good that we made them again today so I could measure the ingredients and take photos to post the recipe for you!
Kitchen Tip: keep a container on your counter to keep fruit and veg trimming, peel, eggshells, coffee grounds and tea leaves (non-meat/fat). Even if you don’t have a compost, you can add this to your garden soil, potted plants, etc. Sometimes I even blend it up with water in my Vitamix, and use it as fresh food for my plants!
Are Swiss Chard Stems Poisonous?
Again, Swiss chard stems are not in any way poisonous. The only reason they are usually discarded is because they are much more tough than the rest of the leaf and take longer to cook.
Another Italian side dish you may enjoy: sautéed rapini.
Although this Swiss chard stems recipe makes what we’d consider a show-stopping side dish, it could actually take center stage as a vegetarian entree, too. Even though we used provolone cheese you could definitely substitute another cheese, as long as it melts well.
Note: gluten free option below in recipe card.
Cheesy Swiss Chard Stems with a Crunchy Breadcrumb Topping Recipe
recipe by Lidia Conte makes 6 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- swiss chard stems
!For the white sauce
- butter
- all purpose flour or gluten free flour
- milk
- provolone cheese
- sea salt
- black or white pepper, to taste
- ground nutmeg
! For the breadcrumb topping
- butter
- homemade breadcrumbs or Panko-style breadcrumbs
- Pecorino or Parmigiano Reggiano cheese
Directions
Prepare the Swiss Chard Stems
If you haven’t used the leaves of the Swiss chard yet, tear the leaf away from the stem. It will tear away very easily and there’s no need to use a knife.
Chop the Swiss chard stems into bite sized pieces on a cutting board with a sharp knife.
In a medium sized pot, heat a little water in the bottom of the pot until boiling, then add the pieces of chard stem and close the pot with the lid. Allow to cook for about 15 minutes or until tender (make sure the water doesn’t completely evaporate;add more if needed), then drain well, place in an ovenproof dish and sprinkle with a little sea salt.
Make the Provolone Cheese Sauce
Make the béchamel sauce, by melting the tablespoon of butter in a small pot, then adding the flour and stirring for a few minutes over medium high heat.
Begin adding the milk, a little at a time, increasing the amount of milk each time until a smooth and creamy consistency is reached (you can find more detailed directions here). Add the provolone and stir until melted; add the salt, pepper and nutmeg to taste. Using freshly ground nutmeg is best (using a nutmeg mill).
Preheat the oven to 400°F (200°C).
Assemble the Cheesy Swiss Chard Stems Dish
Now, pour the sauce over the chard stems, evenly. Depending on the amount of stems and the size of the dish you have, you may have some leftover cheese sauce, as I did.
In a small bowl, rub the breadcrumbs, softened butter and grated cheese together, then sprinkle the breadcrumb mixture over the top of the white sauce.
Place in the hot oven for 10 to 12 minutes until the topping is nicely browned, and entire dish is heated thoroughly.
Serve the Cheesy Swiss Chard Stems with a Crunchy Breadcrumb Topping.
Remove from oven and serve while hot.
The crunchy breadcrumb topping, combined with the cheesy sauce on top of the Swiss chard stems is absolutely irresistable! Good luck making enough to satisfy the second helpings that everyone will want. I hope you enjoy this Swiss chard stems recipe!
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Swiss Chard Stems with Provolone White Sauce and a Crunchy Breadcrumb Topping
Ingredients
- 16 oz swiss chard (only stems are needed)
For the white sauce
- 1 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- 2 slices mild provolone cheese (torn into small pieces)
- ⅓ tsp sea salt (to taste)
- ⅛ tsp ground pepper (black or white, to taste)
- ⅛ tsp ground nutmeg (a pinch)
For the breadcrumb topping
- 1 tsp butter (softened)
- ⅓ cup breadcrumbs (homemade or Panko-style)
- 1 Tbsp Pecorino cheese (or Parmigiano Reggiano- grated)
Instructions
- Chop the stems into bite sized pieces.
- In a medium sized pot, heat a little water in the bottom of the pot until boiling, then add the pieces of chard stem and close the pot with the lid. Allow to cook for about 15 minutes or until tender (make sure the water doesn't completely evaporate; add more if needed), then drain well, place in an ovenproof dish and sprinkle with a little sea salt.
- Make the bechamel sauce, by melting the tablespoon of butter in a small pot, then adding the flour and stirring for a few minutes over medium high heat. Begin adding the milk, a little at a time, increasing the amount of milk each time until a smooth and creamy consistency is reached (you can find more detailed directions here). Add the provolone and stir until melted; add the salt, pepper and nutmeg to taste.
- Preheat the oven to 400°F (200°C). Now, pour the sauce over the chard stems, evenly.
- In a small bowl, rub the breadcrumbs, softened butter and grated cheese together, then sprinkle the breadcrumb mixture over the top of the white sauce.
- Place in the hot oven for 10 to 12 minutes until the topping is nicely browned, and entire dish is heated thoroughly. Remove from oven and serve while hot.
Notes
- Normally, chard stems are discarded, so this is the perfect recipe when you are using chard for another recipe.
- For gluten free, use gf flour and breadcrumbs
- Also use another melty cheese instead of provolone, if you desire.
- Use this sauce and breadcrumbs on other veg, like cauliflower, as well.
Nutrition
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Since I grow rainbow swiss chard in my garden, I can’t wait to try this recipe. I have been throwing away most of the stem of the chard but no more!
Awesome! I think you’re going to love it, Sue!!
A year of celebrations! Definitely a good excuse to take some time off from blogging :) And this has got to be the best Swiss chard recipe I’ve seen—I think I’d eat anything covered in a cheesy sauce and breadcrumbs. What a divine dish!
This looks so unique and tasty. Love the step-by-step details with accompanying photos!