1 bunch chard stems, bruised parts trimmed
1 T olive oil, plus extra for baking dish
2 medium garlic cloves, minced
2 or 3 medium tomatoes, chopped
1 T minced parsley
salt and pepper, to taste
1/2 c grated Parmesan cheese

1. Preheat oven to 400ºF. Oil an 8-inch square baking dish.

2. Bring a large pot of water to the boil. If chard stems are really long, cut them in half (so you have two smaller lengths).  Add chard stems to boiling water. Cook until chard stems are almost tender, 8 to 10 minutes. Drain.

3. Meanwhile, heat oil in a medium skillet over medium-low heat. Add garlic and cook for a couple of minutes, until starting to color a bit. Add tomatoes and simmer for about 10 to 15 minutes, until tomatoes get saucy. Stir in parsley, salt, and pepper.

4. When cooked chard stems are cool enough to handle, place a layer of stems in bottom of baking dish, cutting them, if necessary, to make them fit. Spoon some tomato sauce over the stems and sprinkle with cheese. Repeat this process two or three more times, alternating direction of stems for each layer and using up remaining tomato sauce and cheese. Or, just combine everything in the baking dish (this is what I do).

5. Bake until chard stems are very tender and top layer is lightly browned, about 25 minutes. Remove from oven and let settle for 5 minutes. Serve immediately.