• Refrigerator pickles: These pickled chard stems are spicy, sweet, acidic, and especially pretty when made with rainbow chard.
• Gratin: A little extra cooking can turn chard stems tender and sweet. For inspiration, see Sunset's Chard-stem Gratin with breadcrumbs and cheese.
• Dip: Swiss chard stalks and tahini are combined in a Middle Eastern dip reminiscent of baba ghanoush. We like this recipe from Taste of Beirut.
• With the leaves: In most cases you can eat chard stems in the same dish as the leaves. If the stalks are thick, finely chop them and start cooking them a little earlier so they become tender.
How do you like to eat chard stems?