Chard Stems with Parmesan Crust PRINT
|1||bunch chard stems|
|extra virgin olive oil|
|¼||cup fine dried bread crumbs|
|⅓||cup grated Parmesan cheese|
|pinch of cayenne pepper|
|¼||teaspoon freshly ground black pepper|
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.