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Grilled Swiss Chard Stems Make a Mean Warm Salad

It takes a little bit of coaxing to get the sweet flavor out of these Swiss Chard stems, which are often times discarded. Blanch, grill, and slather in a salty dressing like this anchovy vinaigrette for a warm salad perfect for date night.

What You’ll Need

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  • anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk — see note)  ( 2 ounces )
  • ounce minced garlic (about 3 small cloves)  ( 1/2 )
  • virgin olive oil  ( 3/4 cup + 4 teaspoons )
  • red chile flakes (or more to taste)  ( 1/2 teaspoon )
  • Stems from 1 large bunch Swiss chard (save greens for another use) 
  • extra virgin olive oil 
  • Salt and freshly ground pepper 
  • Anchovy Vinaigrette (above) 
  • Splash sherry vinegar 
Ready to make? Find out how on Food52