I planted two "experimental" veggies in the garden this year - fennel and chard. Experimental because I have no experience with them, but I'm interested in trying them and if it turns out that I like them, it's cheaper to grow than to buy at the store!
I tried out the fennel in a salad a few weeks ago, and tonight it was time to try some chard. I heard someone on the radio the other day talking about grilling it. I've never thought of grilling greens, but I'm up for grilling just about anything, so I thought I'd give it a shot.
Sometimes the simplest preparations can really make a vegetable sing. Grilled chard is no different. I accidentally oversalted it, but the pieces that weren't too salty were really wonderful! I'll definitely be making this again - it was so simple and so good. I used golden chard, since that's what I have growing this year.
1 bunch chard
kosher salt, to taste
Clean chard and chop into large pieces (I just cut it cross-wise with scissors). Put in a bowl, drizzle olive oil over, and sprinkle with salt. Place in a grill basket and grill over medium-high heat for 10 minutes, or until wilty and slightly charred. Serve hot.
Two thumbs up!