Do you use the stalk of Swiss chard?

Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious . It's a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately.

When should you not eat Swiss chard?

This should be avoided by people prone to kidney stones . It contains oxalates that can decrease the body's absorption of calcium leading to kidney stones.

What is the best way to eat chard stems?

Cook the chopped stem first, and then add the leaves once the stem is softened , as in our Sautéed Swiss Chard with Pancetta and Caramelized Shallots. Our Swiss Chard and Kale Gratin uses a similar method to bulk up a cheesy, crunchy gratin (and pack it with plenty of nutrients).

Are Swiss chard stems healthy?

Dark, leafy green vegetables are among the most nutrient-dense foods. The leaves and stalks of Swiss chard, in particular, provide an abundance of vitamins, minerals, and powerful plant compounds .

Are Swiss chard stems bitter?

The stalks of swiss chard are also edible. They tend to be tough, so they require longer cooking time than chard leaves in order to break down the cellulose and make them softer. Chard stalks have a slightly more sweet taste compared to the leaves.

Do you remove chard stems?

You remove the stems from the leaves and cook everything separately (enabling the stems to retain their glorious color), then recombine all the components, for a visually stunning side dish. Chard can carry a lot of silt—and then retain a lot of water on its craggy leaves—so wash and dry it thoroughly before you begin.

Can Swiss chard stalks be eaten raw?

If using chard raw just remember to first wash. All leafy greens, fruits and vegetables should always be washed (especially if you plan on eating them raw) prior to eating unless they come in a package labeled “triple-washed,” “washed” or “ready-to-eat”. The stalks of swiss chard are also edible .

What do chard stalks taste like?

The large, firm leaves are mild, sweet, earthy and just slightly bitter; on the whole, it's a bit milder than spinach. The stalks -- which can be white, yellow, red, purple, pink, striped and so on -- resemble flat celery with a sweet taste slightly reminiscent of beets .

Anna Klinger's Grilled Swiss Chard Stems with Anchovy Vinaigrette Recipe on Food52 (2024)

Grill/Barbecue

by: Genius Recipes

September25,2012

3 Ratings

Anna Klinger's Grilled Swiss Chard Stems with Anchovy Vinaigrette Recipe on Food52 (1)

Serves 4

Jump to Recipe

Author Notes

Swiss chard stems have the same mineral flavor as the leaves, but lack their gloss and buoyant texture. Chef Anna Klinger, faced with mountains of leftover stems, teases out their innate sweetness by blanching them in well-salted water, grilling them, then swaddling them in an anchovy vinaigrette. Adapted from Chef Anna Klinger of Al Di La restaurant in Park Slope, Brooklyn. —Genius Recipes

Test Kitchen-Approved

What You'll Need

Ingredients

Anchovy Vinaigrette
2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note)
1/2 ounce minced garlic (about 3 small cloves)
3/4 cup + 4 teaspoons extra virgin olive oil
1/2 teaspoon red chile flakes (or more to taste)

Grilled Swiss Chard Stems
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

Directions

Anchovy Vinaigrette
Blend all ingredients in a blender or food processor until well combined but still a little chunky. This makes a large quantity. It keeps well and tastes good on everything.
Note: To soak anchovy fillets, cover in milk by about an inch for 12-24 hours, changing the milk once or twice. Taste them periodically for saltiness. They're ready when they have the level of saltiness you like. If over-soaked, they could end up very bland.

Grilled Swiss Chard Stems
Wash the chard stems, cut off any dark edges, and cut into 5 to 6-inch lengths.
Blanch stems in salted boiling water in batches till just tender, about 2 minutes per batch, then transfer to an ice bath. It is very important to follow all the rules of blanching and not overcrowd the pot. Any shortcuts here results in the color turning black.
Dry the blanched stems, toss them lightly with olive oil, salt, and pepper, and place them on the grill in a single layer. Grill long and slow until they become quite dark and charred but not burned.
Toss with the Anchovy Vinaigrette and a splash of sherry vinegar. Serve warm.

Recipe by: Genius Recipes

Popular on Food52

11 Reviews

Heidihelm May 13, 2015

Is there any vinegar in the vinaigrette?

tamater S. June 28, 2015

You're right Heidyhelm, it's not very well designated in this recipe, because it says "anchovy vinaigrette, (above)" and it's not there, above, But the last ingredient in the lower list says "splash sherry vinegar" To me, that would be start with a tablespoon, and go from there, by taste.
BTW, I don't have a grill, and don't get the oven going in summer, and I find not pre-blanching them, but sautéing in 1/2 olive oil 1/2 butter, with good salt, works fine. I sauté them with diced onion, we love them.
I'd try this recipe above, but there's no chance of getting anchovy fillets in this lil' backwater village I'm in!

dorifern December 28, 2013

I did a cooking internship at Al Di La the summer of 2000, while seven months pregnant with my son and this was the dish I was in charge of making :) The dressing really is good on (just about) anything. I would probably toss the blanched and dried stems in oil and roast them at 425 (about 7-10 minutes, turning once) vs broiling to get an even caramelization without risk of burning.

jlp June 20, 2013

anyone living in Columbus Ohio should not try these - call me & I will come & dispose of those nasty chard stems for you

chez L. May 27, 2013

something really good....throw stems into mason jar with brine and a chunk of red beet and pickle the stems. The best pickle I ever ate, almost as good as pickled asparagas

Sipa October 4, 2012

I wonder if this would work well with kale stems, I have a crisper bin full of it.

Kristen M. October 11, 2012

I think it's definitely worth trying with kale stems -- just make sure they get nice and tender.

JORJ September 30, 2012

Do you think achieve a similar effect under the broiler? I don't have a grill.

Kristen M. October 11, 2012

Yes! I think it would be similar, though I haven't tried it.

goodie September 30, 2012

Will this work w tinned anchovies if you cant get the salted? Would you still rinse them in milk? And do you retain any of the milk on the last rinse for the vinaigrette? Looks great!

Kristen M. October 11, 2012

Goodie, sorry for the delay! Just rinse the oil-packed ones well. Alternately, Food52er HalfPint recommended soaking them in milk for 30 minutes -- if you do it overnight, they'll disintegrate. Either way, you'll want to adjust the final dressing to your taste anyway, and the soaking is just there to reduce the saltiness of the salt-packed kind. I didn't include the milk in the dressing because the recipe didn't call for it (and it will keep in the fridge longer without the milk), but it would probably be good!

Anna Klinger's Grilled Swiss Chard Stems with Anchovy Vinaigrette Recipe on Food52 (2024)

Grill/Barbecue

Author Notes

Ingredients

Directions

Recipe by: Genius Recipes

Popular on Food52

11 Reviews

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Do you use the stalk of Swiss chard? ›