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–+ servings
Grilled Swiss Chard with Cherries

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 15-20 Swiss Chard Leaves Stems chopped separately and leaves chopped
  • 3 tbsp Grapeseed Oil
  • 1/4 tsp Salt Add More to taste
  • 1/4 tsp Lemon Pepper
  • Pinch Herbs de Provence
  • 1/8 tsp Garlic Powder
  • 1 cup Dried Cherries Or 1/2 cup Raisins, Cherries come from Trader Joe's
  • 3 tbsp Butter
  • 3 cloves garlic Minced
  • 1 tsp Lemon Juice
  • 3 tbsp olive oil

Method
 

  1. 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.
    Cooking Swiss Chard in a large stock pot
  2. Add salt, lemon pepper, Herbs de Provence, 1 tbsp of the butter and garlic powder and stir the ingredients into the stems.
  3. 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.
  4. 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.
  5. 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!

Notes

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