Swiss Chard Stems Grilled With Anchovy Vinaigrette Recipe 55

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SWISS CHARD STEMS, GRILLED WITH ANCHOVY VINAIGRETTE RECIPE - (5/5)



Swiss Chard Stems, Grilled with Anchovy Vinaigrette Recipe - (5/5) image

Provided by timbrehse

Number Of Ingredients 11

ANCHOVY VINAIGRETTE:
2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note)
1/2 ounce garlic, minced (about 3 small cloves)
3/4 cup + 4 teaspoons extra virgin olive oil
1/2 teaspoon red chile flakes, or more to taste
GRILLED CHARD STEMS:
Stems from 1 large bunch Swiss chard (save greens for another use)
Extra virgin olive oil
Salt and freshly ground pepper
Anchovy Vinaigrette (above)
Splash sherry vinegar

Steps:

  • Blend all ingredients in a blender or food processor until well combined but still a little chunky. This makes a large quantity. It keeps well and tastes good on everything. Blanch stems in salted boiling water in batches till just tender, about 2 minutes per batch, then transfer to an ice bath. It is very important to follow all the rules of blanching and not overcrowd the pot. Any shortcuts here results in the color turning black. Dry the blanched stems, toss them lightly with olive oil, salt, and pepper, and place them on the grill in a single layer. Grill long and slow until they become quite dark and charred but not burned. Toss with the Anchovy Vinaigrette and a splash of sherry vinegar. Serve warm

SWISS CHARD WITH GARLIC AND ANCHOVIES



Swiss Chard with Garlic and Anchovies image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds Swiss chard, with white stalks
2 tablespoons olive oil
4 cloves garlic
1 small can anchovies
Freshly ground black pepper

Steps:

  • Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.

GRILLED SWISS-CHARD STEMS WITH ROASTED GARLIC OIL



Grilled Swiss-Chard Stems With Roasted Garlic Oil image

Don't throw all those Swiss-chard stems away. Not everyone is a fan of including them with sautéed greens, but here's a plan for the rest of us who love their texture and flavor. Prepare to blanch, blister and then dress these stems in an intense garlic oil. With a little lemon and salt to perk the taste buds, you've got a new favorite side dish.

Provided by Gabrielle Hamilton

Categories     quick, side dish

Time 30m

Yield Serves 8

Number Of Ingredients 5

3 bunches of Swiss chard, any variety
Kosher salt
Roasted garlic oil (see recipe)
Lemon
Maldon salt

Steps:

  • Bring a large pot of water to a boil.
  • Strip the chard leaves from the stems using a knife, scissors or simply your hands. Reserve the leaves for another use.
  • Trim the bottom 1/8 inch of the chard stem, to remove the dry, discolored bit. Clean the stems by submerging in cold water and rinsing thoroughly.
  • Aggressively season your boiling water with kosher salt.
  • Working in batches, blanch the chard stems until tender, about 5 minutes. Drain well, and let cool on a baker's rack or in a colander to continue draining.
  • Grill blanched, dry chard stems evenly on both sides until charred and blistered here and there, like perfect pizza crust looks from a wood oven.
  • Cut the stems into batons, and thoroughly dress the stems with roasted garlic oil (see recipe), a few drops of lemon juice and a few flakes of Maldon salt.

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