Ingredients:

  • 1 bunch (approx. 1 lb / 450g) Swiss Chard stems, trimmed and cut into 1-inch pieces
  • 2 tbsp (30ml) Extra virgin olive oil
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Freshly cracked black pepper
  • ½ tsp (2g) Garlic powder
  • ¼ cup (25g) Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Wash the chard stems thoroughly and pat them completely dry with a towel to ensure roasting instead of steaming.
  3. In a mixing bowl, toss the 1-inch stem pieces with olive oil, sea salt, black pepper, and garlic powder until every piece is fully coated.
  4. Spread the stems in a single layer on the baking sheet, ensuring they are not crowded to allow for air circulation.
  5. Bake for 12–15 minutes until the edges turn a deep golden brown and smell nutty.
  6. If using Parmesan, sprinkle it over the stems during the last 3 minutes of cooking until melted and bubbling.