Grilled Swiss-Chard Stems With Roasted Garlic Oil

Grilled Swiss-Chard Stems With Roasted Garlic Oil

Don’t throw all those Swiss-chard stems away. Not everyone is a fan of including them with sautéed greens, but here’s a plan for the rest of us who love their texture and flavor. Prepare to blanch, blister and then dress these stems in an intense garlic oil. With a little lemon and salt to perk the taste buds, you’ve got a new favorite side dish.
  • Total:
  • Serves: 8 persons



  1. Step 1

    Bring a large pot of water to a boil.
  2. Step 2

    Strip the chard leaves from the stems using a knife, scissors or simply your hands. Reserve the leaves for another use.
  3. Step 3

    Trim the bottom 1/8 inch of the chard stem, to remove the dry, discolored bit. Clean the stems by submerging in cold water and rinsing thoroughly.
  4. Step 4

    Aggressively season your boiling water with kosher salt.
  5. Step 5

    Working in batches, blanch the chard stems until tender, about 5 minutes. Drain well, and let cool on a baker’s rack or in a colander to continue draining.
  6. Step 6

    Grill blanched, dry chard stems evenly on both sides until charred and blistered here and there, like perfect pizza crust looks from a wood oven.
  7. Step 7

    Cut the stems into batons, and thoroughly dress the stems with roasted garlic oil (see recipe), a few drops of lemon juice and a few flakes of Maldon salt.