I had chard stems left after I used the leaves for soup, so I decided to make a miso-maple glaze.
First I boiled the chard stems until they were soft. Meanwhile I mixed up the glaze: 2 tablespoons light miso, 1 tablespoon maple sugar, 1/2 teaspoon mild Korean chilli powder, 2 tablespoons mirin, and 2 tablespoons sake. I drained the chard stems and tossed them in the glaze, then put them under the broiler in the oven for about five minutes before turning them over. I cooked them on the second side just until the sauce started bubbling. While they were cooking, I toasted some sesame seeds, which I sprinkled over the cooked chard.