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Swiss Chard Stems with Provolone White Sauce and a Crunchy Breadcrumb Topping
A delicious way to repurpose Swiss chard stems!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 150 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 16 oz Swiss Chard (only stems are needed)
For the white sauce
- 1 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- 2 slices mild provolone cheese (torn into small pieces)
- ⅓ tsp sea salt (to taste)
- ⅛ tsp ground pepper (black or white, to taste)
- ⅛ tsp ground nutmeg (a pinch)
For the breadcrumb topping
- 1 tsp butter (softened)
- ⅓ cup breadcrumbs (homemade or Panko-style)
- 1 Tbsp Pecorino cheese (or Parmigiano Reggiano- grated)
Instructions
- Chop the stems into bite sized pieces.
- In a medium sized pot, heat a little water in the bottom of the pot until boiling, then add the pieces of chard stem and close the pot with the lid. Allow to cook for about 15 minutes or until tender (make sure the water doesn't completely evaporate; add more if needed), then drain well, place in an ovenproof dish and sprinkle with a little sea salt.
- Make the bechamel sauce, by melting the tablespoon of butter in a small pot, then adding the flour and stirring for a few minutes over medium high heat. Begin adding the milk, a little at a time, increasing the amount of milk each time until a smooth and creamy consistency is reached (you can find more detailed directions here). Add the provolone and stir until melted; add the salt, pepper and nutmeg to taste.
- Preheat the oven to 400°F (200°C). Now, pour the sauce over the chard stems, evenly.
- In a small bowl, rub the breadcrumbs, softened butter and grated cheese together, then sprinkle the breadcrumb mixture over the top of the white sauce.
- Place in the hot oven for 10 to 12 minutes until the topping is nicely browned, and entire dish is heated thoroughly. Remove from oven and serve while hot.
Cup of Yum
Notes
- Normally, chard stems are discarded, so this is the perfect recipe when you are using chard for another recipe.
- For gluten free, use gf flour and breadcrumbs
- Also use another melty cheese instead of provolone, if you desire.
- Use this sauce and breadcrumbs on other veg, like cauliflower, as well.
Nutrition Information
Serving
1
Calories
150kcal
(8%)
Carbohydrates
14g
(5%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
442mg
(18%)
Potassium
436mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4894IU
(98%)
Vitamin C
23mg
(26%)
Calcium
208mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 150
% Daily Value*
| Serving | 1 | |
| Calories | 150kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 442mg | 18% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4894IU | 98% |
| Vitamin C | 23mg | 26% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.