Directions

Preheat the oven to 400 degrees F. Lightly coat baking sheet with oil and set aside.

Cut stems into 2 inch pieces. Blanch chard stems in a pot of boiling water until crisp/tender, about 2 minutes; drain.

In a shallow dish, combine the bread crumbs, Parmesan cheese, cayenne, salt and pepper, and mix well. In a second shallow dish, lightly beat the egg.

Dredge each chard stem first in the egg and then in the Parmesan mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet. Bake in the oven for about 5 minutes, then turn over and bake 5 minutes longer, or until crisp and lightly browned. Serve hot or at room temperature.