Baked Chard Stems With Tomatoes Recipe

• 1 lb chard stems (about 12 large stems), bruised parts trimmed, halved X-wise Salt
• 1 Tbsp. extra virgin extra virgin olive oil, plus extra for baking dish
• 2 med garlic cloves, chopped
• 1 x (14 1/(2-oz) can diced tomatoes, liquid removed
• 1 Tbsp. chopped parsley Freshly grnd black pepper
• 1/2 c. grated Parmesan cheese

1. Preheat oven to 400 degrees.
2. Bring several qts of water to a boil in a large pot.
3. Add in chard stems and salt to taste.
4. Cook till stems are almost tender, about 10 min.
5. Drain.
6. Meanwhile, cook oil and garlic in a medium skillet over medium heat untilgarlic is golden brown, about 2 min.
7. Add in tomatoes and simmer till sauce is almost dry, about 5 min.
8. Stir in parsley and salt and pepper to taste.
9. Cover bottom of a lightly greased 8 inch-square baking dish with a single layer of chard, cutting stems as necessary to make them fit.
10. Spoon a little tomato sauce over chard and sprinkle with a little cheese.
11. Repeat this process two more times, alternating direction of stems for each layer and using remaining tomato sauce and cheese.
12. Bake till chard is very tender and top layer is lightly browned, about 25 min.
13. Remove pan from oven and let settle for 5 min.
14. Cut into squares and serve.

chard stems, extra virgin extra virgin olive oil, garlic, tomatoes, black pepper, parmesan cheese

Taken from cookeatshare.com/recipes/baked-chard-stems-with-tomatoes-74205 (may not work)