Doing fun things with greens keeps them exciting. Grilled romaine and steamed curly endive are welcome changes on the menu at my house. I found a recipe for charred chard. I enjoyed saying charred chard out loud (I’m easily amused). Saying “charred chard” three times must have been a mystical incantation because then the recipe demanded to be made.
Charred Chard and Shallots
1 lb rainbow chard
1/2 cup sliced shallots
1/4 cup golden raisins
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1/8 tsp kosher salt and 1/2 tsp black pepper
Spray two baking sheets with cooking spray. Trim stems from rainbow chard. Divide chard leaves and shallots evenly between prepared pans. Spray vegetables lightly with cooking spray. Broil on high, one pan at a time until most of the chard is wilted and some is partially charred – 4 to 5 minutes.
Chop cooked chard into large pieces. Place chard mixture on a platter, top with golden raisins, olive oil, lemon juice, salt and pepper.
Do you ever really measure 1/8 of a teaspoon of anything? I keep a jar with a mix of 40% coarse ground black pepper and 60% kosher salt right by my stove for seasonings. A pinch or two of the mix does the trick for most things.
Watch the chard as it broils. You want it mostly wilted with a little char, not a pan full of ashes! The charred chard retains some texture and can be strongly flavored. It needs a touch sweetness.
I didn’t have golden raisins on hand. I used grape tomatoes on the side for sweet balance and was very happy with it. I’ll be making this again when I pick up some raisins.
The recipe suggests adding chickpeas and crumbled feta to make a vegetating main dish. I expect substituting a mildly salty vegan cheese world work, too.