22 minutes ago, Anna N said:Dang! What was I thinking? Apparently I wasn’t. I used the greens, I used the beets but it never occurred to me that there might be a way to use the stalks. Please tell me more so I don’t make the same mistake next time.
I was going to pickle them as I've done with kale stems but remembered a recipe for roasted chard stems in Cooking with Scraps by Lindsay Jean Hard who writes that she was inspired by this recipe and decided to just roast instead of blanch, then grill. Just cut into the desired length, toss with olive oil, sprinkle with pepper and roast @ 425°F for 7-10 minutes. The picture in the book shows a bit of leaf left on the stem that gets prettily crisped. I neglected to leave any leaf on the stem so I don't have that. They had a pleasant tender-crisp texture. I'd do this again.
