My introduction to eating chard stems was through my colleague Kristen Miglore’s Genius Recipe column on Food52. She shared chef and restauranteur Anna Klinger’s recipe for Grilled Swiss Chard Stems with Anchovy Vinaigrette, and I was besotted with the idea of a recipe centered around a produce part that you’re typically instructed to remove and discard. I loved the idea of eating chard stems cloaked in sauce but wanted to streamline the prep, opting to forgo Anna’s blanching and grilling in favor of just roasting and drizzling with an Asian-inspired dressing. Any leftover dressing can be stored separately in the fridge for 3 to 5 days.
Makes a side dish for 2 to 4
- 2 tablespoons sesame seeds, toasted; plus more for garnish (optional)
- 2 teaspoons rice vinegar
- 1/2 teaspoon mirin
- 1/2 teaspoon toasted sesame oil
- 1 1/2 teaspoons soy sauce
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Greek yogurt
- Stems from 1 large bunch Swiss chard
- Extra virgin olive oil
- Freshly ground black pepper
