This is a unique way to enjoy chard! Sometimes when I’m eating leafy greens I really prefer the texture of just the greens without the stems. It’s kind of a shame because the stems are edible, and I don’t like to waste food. Chard stems are great separated from the leaves and sautéed a bit before the leaves are added, like in this cranberry topped sauté. Recently I made this creamy swiss chard pasta, and it’s a dish where I really didn’t want the texture of the stems. These stems came from a beautiful bunch of greens, they had great color and I didn’t want them to go to waste. I just tossed them with olive oil, lightly grilled them, and topped them with a tangy vinaigrette. The results were beyond expectations! This will make a small amount, but it’s a really flavorful dish that will make a nice compliment to any meal. This would pair well with grilled pork or even salmon.
Separate the leaves from the stems, and then go back shave any extra bits of greens off the stems. Remove the tough bottoms, and slice in half if necessary so you have 6 inch sections of stems. Carefully rinse and dry with a kitchen towel. Toss with olive oil, salt and pepper.
Grill chard stems just a few minutes per side on high heat. Toss with the vinaigrette and serve warm. The vinaigrette is really tangy, and pairs well with the earthy flavor of the chard stems. Mince the capers so there will be bits of capers throughout the dressing.
Grilled Swiss Chard Stems
Stems from one bunch of swiss chard, leaves removed
1 tablespoon of olive oil
Salt and pepper
2 tablespoons capers, minced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon dijon mustard
Heat grill to high. Toss chard stems with olive oil and sprinkle with salt and pepper. Grill stems on high 1-2 minutes per side.
Whisk together dressing ingredients. Toss warm chard stems with dressing. Serve warm.