Swiss chard

There was a request for swiss chard recipes and I was planning on posting one for Angie's Tasty Tuesdays, but I misplaced the recipe, sorry. So instead, I'll just tell you how we've been cooking it at home.

We always separate the stems and leaves since the stems take longer to cook. Sometimes we just stir fry them with lots of garlic (start with the stems, then add the leaves).
The last time I make chicken soup, I chopped the stems like I would celery and added it to the soup. A fried up the leaves with a bit of oil and lots of garlic. We were going to have it as a side dish, but ended up adding it as a topping to the soup. Oh, so yummy!
Since I have a million cookbooks (I love cookbooks), I'll have to look up some recipes later.

Here's A's mom's version. Very tasty, but not too healthy.

Ingredients
Swiss chard (we've always used the white stemmed version)
egg
bread crumbs (I like Panko flakes, A likes Italian seasoned bread crumbs)
oil

Directions
1. Separate leaves from stems.
2. Parboil stems.
3. Dip stems into egg, then bread crumbs.
4. Pan fry in oil till golden brown.
5. Cook leaves as you would any leafy vegetable (we usually stir fry). A's mom would cook the leaves with tomatoes, kinda like stewing them.