3/4 Tbsp sea salt
Stems from 1 large bunch of Swiss chard, ends trimmed 1/2 inch
1 clove garlic, halved
1 Tbsp butter, softened
1/2 cup fresh bread crumbs
1/2 cup grated parmesan cheese
Preheat oven to 375 degrees.
Bring a large pot of water to boil.
Add salt and chard stems.
Boil until stems are tender to bite, 10-15 minutes.
Drain and set aside.
Rub a medium-size shallow baking dish with the cut sides of the garlic clove halves.
Butter the dish and then put in the chard stems.
In a sealable plastic bag, mix bread crumbs, parmesan and 1 Tbsp butter.
Sprinkle mixture on stems.
Balke until top is browned and crisp, about 15 minutes.
Serve hot or warm.