Have you already decided how to cook the red chard stalks left over from the previous recipe?
Well, if you need an idea… here it is!
Place the chard stalks in layers in a baking dish, add some breadcrumbs flavored with garlic and oregano, or other herbs to your taste, and grill everything in the oven. You’ll get an excellent side dish with just 10 minutes of grilling.
And if you want to turn the side dish into a complete main course, just add some cheese between the layers and your lunch is sorted.
And everyone will compliment you! Look at the great impression they make on the plate! 😀
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.6 oz Red chard stalks (or purple and orange, or even the classic white)
- 3.5 oz Breadcrumbs
- 2 cloves Garlic
- 1 tsp Oregano (or chopped parsley)
- 1 pinch Pepper
- 2 tsps Extra virgin olive oil
Tools
- Pot
- Frying Pan
- Baking Dish single-portion rectangular
Preparation
After washing the whole chard, cut the stalks to cook them separately from the leaves.
For cooking the leaves, refer to the previous recipe.
Cook the stalks for 15-20 minutes (depending on their size) in a saucepan with the lid closed, adding half a glass of water.
Sauté the stalks in a pan with a clove of minced garlic and very little oil.
This process is intended to flavor the stalks, as this recipe – like all recipes on this blog – is a recipe without added salt. This is an optional step that can be skipped at your discretion.
Season the breadcrumbs with a teaspoon of oil, a minced clove of garlic, and oregano (or parsley or other herbs of your choice).
Assemble by distributing the breadcrumbs between the layers of chard stalks until all the ingredients are used up (I had some breadcrumbs left over).
Bake for 10-15 minutes (oven at 392°F).
Serve the gratinated red chard stalks as a side dish for meat or egg-based main courses.
You can enrich the breadcrumbs with a tablespoon of Parmesan or other grated cheese.
Or you can add slices of cheese between the layers. In this case, you will get a richer and more substantial gratin that can be served as a main course.
Salt-Free Tips
I renew the advice I already gave you in the previous recipe: use garlic and chili to add flavor! And then… I’d also try adding a grating of lemon zest to the breadcrumbs 🙂 Give it a try too!
If you’re interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, the palate should get used to it little by little and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, nuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid water cooking, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave).
▫ Avoid bringing the saltshaker to the table!
▫ Allow yourself an exception to the rule sometimes. It lifts the mood and helps you persevere.
If you cannot or do not want to give up salt:
▫ You can still try my recipes by salting according to your habits.
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