Sweetie Pie and Cupcakes

Grilled Swiss Chard with Cherries

This Grilled Swiss Chard with Cherries is the perfect side dish for your Spring gathering. It’s full of color and flavor and works great as a vegetarian dish. If you have Swiss Chard in the garden, grab a bunch and grill this up for dinner tonight. It comes together easily and makes for a healthy warm salad meal. Learn to make this healthy recipe at SweetiePieAndCupcakes.com!

CourseDinner, Side Dish
CuisineAmerican

Servings	Prep Time
4people	10minutes

Cook Time

20minutes

Servings	Prep Time
4people	10minutes

Cook Time

20minutes

Ingredients

15-20 Swiss Chard LeavesStems chopped separately and leaves chopped
3tbsp Grapeseed Oil
1/4tsp SaltAdd More to taste
1/4tsp Lemon Pepper
Pinch Herbs de Provence
1/8tsp Garlic Powder
1cup Dried CherriesOr 1/2 cup Raisins, Cherries come from Trader Joe’s
3tbsp Butter
3cloves garlicMinced
1tsp Lemon Juice
3tbsp olive oil

Instructions

Chop stems off of Swiss Chard leaves and cut into 1-2 inch chunks. Chop the leaves into 2-4 inch pieces and set aside. Place stems in a large stock pot and heat on medium heat with grapeseed oil. Add 1/4 cup water to steam the stems and cover for about 5 minutes to soften the stems.
Add salt, lemon pepper, Herbs de Provence, 1 tbsp of the butter and garlic powder and stir the ingredients into the stems.
Add the dried cherries or raisins into the pot with another 1/4 cup water to steam. Allow to simmer and continue stirring. Some of the water will boil away. Add the minced garlic and the rest of the butter to the pot and stir for about 1 minute.
Add the Swiss Chard leaves filling up the stock pot and continue turning them into the sauce at the bottom of the pot. If the leaves don’t all fit, allow the first batch to cook down for 1-2 minutes and stir and then add the next batch. The leaves will significantly reduce in size.
Drizzle the leaves with the olive oil and lemon juice. Add more salt to taste if needed. Stir until the leaves are very tender. Serve warm and enjoy!

Recipe Notes

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