Swiss chard stalks gratinéed with Parmesan cheese from Essentials of Classic Italian Cooking (page 489) by Marcella Hazan

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Notes about this recipe

  • KNivia on March 09, 2026

    This is a great way to use up the Swiss chard stalks, but I feel that boiling them removes most nutrients. And although it was ok tasting I feel that it could use more flavor and more crunch! I did add in some GF panko to the topping and broiled it. I also salted and peppered the stalks before adding the topping. I do love that I used the whole plant!

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