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Kalyn's Kitchen

Baked Swiss Chard Stems with Olive Oil and Parmesan

If you have a garden that produces a lot of Swiss Chard, you have to make Baked Swiss Chard Stems with Olive Oil and Parmesan! This is a tasty idea that uses the part of the chard that usually gets thrown away! Use Side Dishes to see more tasty side dishes like this one.

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Baked Swiss Chard Stems with Olive Oil and Parmesan found on KalynsKitchen.com

Last week I posted a great recipe for Swiss Chard and Mushroom Squares, and told everyone not to throw away their chard stems, since I’d spotted this recipe in Vegetables Every Day, without a doubt one of the best cookbooks I’ve ever owned. The cookbook version of Swiss Chard Stems with Butter and Parmesan was no doubt delicious, but I decided to substitute the butter for a slight misting of olive oil, and it still tasted wonderful. Use butter if you prefer!

I think it would take as many as three bunches of chard to come up with the pound of chard stems the original recipe calls for, but I used the stems from one bunch of chard which made about two servings (or in my case, a whole dinner because I ate the entire thing at one sitting.) If you like chard but haven’t stumbled on a good way to cook the stems, this is simple and delicious, and I love the idea that you’re making a side dish out of something that might get thrown away.

I did share a lot of good information about swiss chard in the post last week, but in case you missed how nutritious chard is, it’s something you should be eating every week. Plus, if you’re a vegetable gardener, here’s an expert’s take on why you should be growing swiss chard. Swiss chard is also one of the most versatile ingredients you could ever ask for. And check out my Salute to Swiss Chard for more Swiss Chard ideas!

Baked Swiss Chard Stems with Olive Oil and Parmesan found on KalynsKitchen.com

Just a reminder of how to cut the chard leaves away from the stems. I think leaving a bit of leaf on the stem is fine; I actually liked the way it added some color to the stems. I cut the stems on the diagonal, cutting each chard stem into 3 or 4 pieces, with each piece about three inches long.

Stems are parboiled in salted water, then misted with olive oil and sprinkled with coarsely grated parmesan cheese. Bake at 400 F for about 20 minutes. Yum!

More Ideas for Using Swiss Chard Stems:

Swiss Chard Leaves and Stems from Just Hungry
Sauteed Swiss Chard Ribs with Cream and Pasta from Simply Recipes
Swiss Chard Gratin from A Veggie Venture
Silverbeet Gratin from Green Gourmet Giraffe
Rainbow Chard Mushroom Sandwiches from One Hot Stove
Chard and Feta Tart from Bird Food

Baked Swiss Chard Stems with Olive Oil and Parmesan

This tasty Baked Swiss Chard Stems uses the part of the chard that usually gets thrown away!


  • 1 bunch chard stems
  • 1/4 tsp. salt
  • olive oil for spraying pan and chard (or use a little melted butter to drizzle over the chard if you prefer
  • 1/4 cup coarsely grated parmesan cheese
  • coarse ground black pepper to taste


  1. Trim any discolored ends from chard stems, then cut stems on an angle into pieces about 3 inches long.
  2. If some stems are very thick, you may wish to cut them lengthwise so all pieces are approximately the same thickness.
  3. Preheat oven to 400 F (or 375 F with convection.)
  4. Bring a pot of water to a boil, add salt and chard stems and boil about 6 minutes.
  5. Let chard drain well.
  6. Spray a non-stick baking dish with olive oil.
  7. Place chard in the pan and mist lightly with olive oil, then sprinkle with cheese. (If doubling the recipe, make two layers, misting each layer with oil and sprinkling with cheese.)
  8. Bake about 20 minutes, or until chard is softened and cheese is slightly browned on the edges.
  9. Season with fresh ground black pepper if desired and serve hot.


This recipe slightly adapted from Vegetables Every Day by Jack Bishop.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet. It might be a bit high in fat for the South Beach Diet, especially if you use butter, but I would eat it occasionally as a personal choice.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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    41 Comments on “Baked Swiss Chard Stems with Olive Oil and Parmesan”

  1. Laurie, I think the kale stems would have a much stronger taste, but might not be bad. I have only tried this with chard.