Cooking dark leafy greens under the broiler is an unconventional but fun to way to get more greens on the table. The direct heat adds a touch of char that adds a pleasant bitter note to chard and is balanced by lemon, golden raisins, and salt. Opt for a bunch of chard with relatively small leaves so they’ll fit on the baking pans.
This recipe uses just the chard leaves, but don’t discard the stems. Chop them up and add to an omelet or scrambled eggs, or sauté them in a little olive oil and use as a filling in a veggie-stuffed grilled cheese sandwich. To turn this side into a vegetarian main dish, top with chickpeas and crumbled feta.
1 pound rainbow chard
1/2 cup sliced shallots
1/4 cup golden raisins
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Added sugars 0g
Calcium 5% DV
Potassium 12% DV
How to Make It
Spray 2 rimmed baking sheets with cooking spray. Trim stems from rainbow chard and reserve for another use. Divide chard leaves and sliced shallots evenly between prepared pans; lightly coat vegetables with cooking spray. Broil on high, 1 pan at a time, until partially charred, 4 to 5 minutes.
Chop chard into large pieces. Place chard mixture on a platter. Top with golden raisins, extra-virgin olive oil, fresh lemon juice, kosher salt, and black pepper.
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