|Nutritional Guidelines (per serving)|
|Servings: 2 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you cook up Swiss chard leaves, make delicious use of the stems by roasting them! If you have a bunch or two of chard and aren't sure how to proceed, check out How to Stem Swiss Chard.
- Stems from 1 to 2 bunches of chard
- About 1 Tbsp. olive oil
- Sea salt to taste
- Fresh lemon juice (optional)
Preheat oven to 375 F. Rinse chard stems, pat dry, and trim off any brown bits.
Use about half the oil to coat the bottom of a gratin dish or other baking dish that will hold the stems in more or less a single layer. Lay stems in the dish, drizzle with remaining oil, and sprinkle with salt. Cover dish with foil.
Put in the oven and bake 10 minutes; then remove the foil and bake until chard stems are tender and start to brown, about 20 more minutes. Serve hot, warm, or at room temperature with a spritz of lemon juice, if you like.