From the Sunset Edible Garden Cookbook, the following recipe serves 4 and is a waste-not and delicious use of those chard stems you would normally throw away.

1 tbsp salt
Stems from about 2 bunches Swiss chard, trimmed of discolored ends (or use however many you have and adjust the amount of cheese and bread crumbs proportionately)
1 garlic clove, halved
1 tbsp softened butter, plus more for the dish
1/2 cup panko (Japanese-style bread crumbs) or soft white bread crumbs (1 slice whirled in a blender or food processor)
1/2 cup freshly grated parmesan cheese

1. Preheat oven to 375 F. Bring a large pot of water to boil. Add salt and chard stems. Boil until stems are tender to the bite, 10-15 minutes. Drain and set aside.
2. Rub a shallow, medium baking dish with cut sides of garlic clove halves. Butter dish, then put in chard stems. In a sealable plastic bag, mix bread crumbs, parmesan and 1 tbsp melted butter. Sprinkle mixture on stems. Bake until top is browned and crisp, about 15 minutes. Serve hot or warm.p to 4 hours ahead, cover and chill. * * Serves about 4