Oven-baked gratin chard stems without béchamel, a light recipe for breadcrumb-coated baked stems with cheese, homemade breadcrumbs and Swiss chard as the main ingredient, also known as chard or silverbeet, a vegetable with many properties. Few and simple steps for a simple and light vegetable side dish, an excellent alternative to oven-baked gratin fennel.
The recipe for gratin stems is very simple, after cleaning them, blanch for about ten minutes, dip in beaten egg, the breadcrumb and Parmesan coating, then bake until a golden and crispy crust forms.
My brother-in-law gave me a nice bunch of Swiss chard from his garden and suggested trying this recipe that I immediately found ingenious for using the stems, which are the hardest part of the chard, while the chard leaves can be used in other delicious dishes.
Meanwhile, as I start to prepare the gratin stems recipe, I recommend taking a peek at the oven-baked vegetables with breadcrumbs, another tasty idea to try. See you next time!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 256.23 (Kcal)
- Carbohydrates 22.71 (g) of which sugars 2.94 (g)
- Proteins 11.35 (g)
- Fat 13.99 (g) of which saturated 4.37 (g)of which unsaturated 9.10 (g)
- Fibers 3.15 (g)
- Sodium 1,028.71 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 bunch Swiss chard (stems)
- 1 egg
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- A few sprigs rosemary
- as needed olive oil
- as needed salt
Tools
- Baking tray
- Parchment paper
Recipe
Clean and wash the Swiss chard, separate the white part (the stem) from the leaves with a knife, which you can use in other recipes.
Blanch the stems in slightly salted water for about 10 minutes, then drain and let them cool.
In a plate, beat an egg, then prepare the coating by mixing the breadcrumbs, grated Parmesan, finely chopped rosemary, and salt. Coat the stems by dipping them first in the beaten egg and then immediately in the breadcrumb mix.
Now line a baking tray with parchment paper and arrange the coated stems side by side, drizzle with a little olive oil and bake in a static oven at 356°F for about 20 minutes, when they start to turn golden they are ready.
Once cooked, you can take them out of the oven and serve your breadcrumb-coated and oven-baked gratin chard stems, a simple and light side dish and an excellent recipe for cooking chard stems.
If you have leftover coating, don’t worry, you can always use it to gratin other vegetables like zucchini, eggplants, carrots, bell peppers, etc. Enjoy your meal!
Storage and Tips
Storage: oven-baked stems can be stored in the fridge for 1-2 days in a closed container. Before eating them again, heat them for a few minutes in the oven.
Tips: if you want an ultra-light recipe, you can skip the egg and dip the stems directly in the breadcrumbs.
You can also cut them into smaller pieces for easier serving.
You can use other herbs like sage, thyme, chives, and parsley or make a mix of your favorites.
Oven-Baked Vegetable Recipes
Try other vegetable side dishes like:
OVEN-BAKED GRATIN POTATOES WITH CHERRY TOMATOES AND MOZZARELLA
OVEN-BAKED VEGETABLES WITH BREADCRUMBS
OVEN-STUFFED POTATOES WITH MORTADELLA
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