Every few weeks I find myself in the same position: Hunkered down in front of my open refrigerator with a plastic bag in hand, tossing withered produce and uneaten leftovers into the trash. Limp, yellowed parsley; saggy celery; dried-out chunks of onion; I’m always surprised at—and disappointed by—the amount of food that Jim and I waste each week.
In contrast to my guilt-inducing produce situation, Cathy Erway (of the popular blog Not Eating Out in New York) talks about her success with limiting food waste in her lovely new book, The Art of Eating In. As part of her desire to cook more and spend less, Erway employs often-discarded vegetable accessories such as beet greens and fennel fronds in her dishes, so that no part of the vegetable goes unused. While reading these pages, all I could think was I bet celery never goes bad in Cathy’s fridge. I hung my head in shame and once again vowed to change my ways. Surprisingly, I actually had some luck doing so.
It started with a big, floppy bunch of Swiss chard. I removed the stems and combined the pink-rimmed leaves with some leftover baby spinach, onions, feta cheese, and phyllo dough for a gorgeous Greek-inspired vegetarian pie. This light, flaky pie lasted us through one dinner and several lunches; not a single bite was left behind. And as I emptied the crisper drawers of plastic spinach containers and leftover cheese wrappers, I placed the Swiss chard stems in their place, instead of throwing them in the trash like I often do.
For the next few days, those stems stared at me every time I reached past them for tomatoes or salad greens. Finally, when they were about to turn, I pulled out a recipe for baked Swiss chard stems that I’d been saving for years. Similar to a casserole, the stems are layered with tomato sauce, garlic, and parmesan cheese, and baked in the oven until golden brown. Classic Italian flavors combine with an overlooked yet ruby-red vegetable for a satisfying side dish. And the best part was, not a single part of that Swiss chard went to waste. Not only was I proud of myself—and happy that I evaded another round of chard-induced guilt—but I discovered a delicious new side as well. I hope the trend continues; maybe I should try beet greens next. Thanks for the inspiration, Cathy!
Recipe for Baked Swiss Chard Stems with Tomatoes, Garlic, and Parmesan (adapted from Jack Bishop’s recipe as published in the New York Times on April 5, 2000)
- 1/2 lb chard stems, bruised parts trimmed, halved crosswise
- 1 tablespoon extra-virgin olive oil, plus more for baking dish
- 2 small garlic cloves, chopped
- 1-14 1/2 ounce can of diced tomatoes, drained
- 1 tablespoon minced parsley
- freshly ground black pepper
- 1/4 cup parmesan cheese
Preheat the oven to 400 degrees. Bring a few quarts of salted water to boil in a large pot. Add the chard stems and cook until they are tender, about 10 minutes. Drain.
Meanwhile, heat the olive oil over medium in a medium skillet. Add the garlic and cook until golden, about 2 minutes. Add tomatoes and simmer until sauce is almost dry, about 5 minutes. Add salt and pepper to taste.
Cover the bottom of a lightly greased baking dish with a single layer of chard, cutting stems if necessary to fit them in the dish. Spoon a bit of tomato sauce over the stems, and sprinkle with a little cheese. Repeat with the next layer of chard, alternating the direction of the stems. Finish tomato sauce and cheese. Sprinkle the parsley across the top.
Bake until chard is very tender and top layer is browned, about 25 minutes. Remove pan from the oven and let settle for 5 minutes. Cut into squares and serve. Serves 4 as a side dish. Enjoy!