I feel like Swiss chard doesn’t get nearly enough love. This is my favourite way to eat it in the summer.
Grilling the chard gives the leaves a gorgeous smoky char while the stems become tender with just a little bite. Finished with a bright lemon-and-herb dressing, plenty of Parmesan and flaky sea salt, it becomes a side dish that is simple enough for a weeknight but beautiful enough for a summer dinner party.
1 Large bunch Swiss chard
2 Tbsp. extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper
½ Lemon, for finishing
2–3 Tbsp. Freshly grated Parmesan
¼ C. extra-virgin olive oil
1 Small garlic clove, finely grated or minced
1 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh basil
1 Tsp. finely chopped fresh thyme
1 Tbsp. fresh lemon juice
½ Tsp. finely grated lemon zest
Pinch of Chili flakes
Salt and freshly ground black pepper
Trim the very ends from the stems and wash the chard thoroughly. Pat it completely dry — this is important so it chars nicely on the grill rather than steaming.
If your chard has particularly thick stems, you can carefully slice them lengthwise so they cook more evenly.
In a small bowl, whisk together the olive oil, garlic, parsley, basil, oregano or thyme, lemon juice, lemon zest and chili flakes. Season with salt and freshly ground black pepper.
Set aside while you grill the chard.
Preheat your grill to medium-high or high heat.
Lightly toss the chard with olive oil and season with salt and pepper. Place the whole leaves and stems directly onto the hot grill. Grill for about 2–3 minutes per side, turning as needed, until the leaves are beautifully charred and wilted and the stems are tender but still have a little bite.
Transfer the grilled chard to a serving platter.
Spoon the lemon-herb dressing generously over the top, then finish with a squeeze of fresh lemon and plenty of freshly grated Parmesan. Add a final sprinkle of flaky sea salt and freshly cracked black pepper.
Serve warm or at room temperature.
Keep the chard whole. I love grilling the leaves and stems intact — it makes for a beautiful presentation and keeps the stems from becoming too soft.
Don’t skip the char. You want those slightly blackened, smoky edges. That’s what makes grilled Swiss chard so delicious.
Make it ahead. The herb dressing can be made a few hours ahead and kept refrigerated. Bring it back to room temperature before serving.
Serving suggestion: This is wonderful alongside grilled fish, chicken or steak, or served as part of a larger summer spread with crusty bread.
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