Modified from Jo-Lynne Shane
2 bunches of chard stems
salt and pepper to taste and for water
2 tbsp olive oil
1/2 cup grated parmesan cheese
Trim discolored ends from stems and cut into 3 inch pieces. Preheat to 400. Cook chard stems in salted water for 6 minutes, drain. Spray Pam on baking dish. Place chard in pan and drizzle with olive oil and sprinkle with cheese, salt and pepper. You might need to layer up. Bake for 20 minutes for until chard is softened and cheese is browned. [So I only had a little and cut them into 1 inch pieces and this only took me 10 minutes as I only had one layer, so check yours as you go as if yours are small, they might be faster like mine where.]
Serves 6.