Grilled chard

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
olive oil
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!