So Ray and I don't like cooked lettuce, but we don't mind things like kale chips (well, I don't....Ray doesn't even really like this, but he can deal with it.). I had some Swiss Chard that I got from my cousin as part of our CSA and I decided to try to do it like I do kale chips and that was okay, but I had the stems left over and most recipes seemed to do those separately so I tried that. It was actually really good! I'd definitely do this one again.
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.]