Name: Grilled Chard with Honey-Ginger Stone Fruit
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 ripe peaches (apricots, or nectarines); 2 bunch fresh Swiss chard (rainbow if available); 2 tbsp extra-virgin olive oil; 3 tbsp honey; 1 tbsp Gourmet Garden ginger puree (or fresh ginger, grated); ½ tsp sea salt; freshly ground pepper (to taste); ¼ cup extra-virgin olive oil (or as needed)

Grilled Chard with Honey-Ginger Stone Fruit

Course: Cookout, Dinner, Side Dish

Cuisine: American, Asian Fusion, California

Keyword: apricots, Asian-inspired, chard, farm-to-table, grilled, nectarines, peaches, stone fruit

Prep Time: 10

Cook Time: 15

Servings:

It never occurred to me to grill chard before, but a visit to the farmer's market plus a weekly local advertising rag arriving the same day resulted in a surprisingly easy, healthy, fresh summer side dish.

Print Recipe

Equipment

Barbecue grill

Ingredients

2 ripe peaches apricots, or nectarines
2 bunch fresh Swiss chard rainbow if available

Honey Ginger Marinade for Peaches

2 tbsp extra-virgin olive oil
3 tbsp honey
1 tbsp Gourmet Garden ginger puree or fresh ginger, grated
½ tsp sea salt
freshly ground pepper to taste

For the Chard

¼ cup extra-virgin olive oil or as needed

Instructions

Prepare Fruit for Grilling

Cut peaches in half; remove stone. If fruit is very ripe, leave halves whole; if fruit is not quite ripe, cut each half into 2-3 round slices, ¼" thick.
Place honey in a small bowl and microwave until slightly melted, approx. 20 seconds. Add olive oil and ginger puree and mix well with a fork or whisk.
Dip fruit in honey mixture and coat well. Set aside.

Prepare Chard for Grilling

Thoroughly rinse chard, leaving some water on the leaves. Cut off any tough or dried ends from the stems. You can toss all of them if you prefer, but bright rainbow chard stems present nicely.
On a large plate, lightly brush chard leaves with olive oil. You do not need to thoroughly coat them or the resulting dish will be too heavy.

Grill and Assemble

Preheat grill.
Grill the Chard: Spread chard leaves flat on grill in a single layer. Watch carefully until it just begins to char (1-2 minutes). Flip and grill for a few more seconds. Gently remove cooked chard to a plate and repeat until all chard is lightly charred.
Grill the Peaches: Gently place fruit slices on medium-high grill. Be careful not to jostle them so that you get nice grill marks on them. Cook until they just begin to caramelize (2-3 minutes, more if fruit is very unripe). Flip and cook for another 30-60 seconds. Remove to a plate.
Carefully cut off any thick/coarse stems. If they are not done, you can saute them briefly for 1-2 minutes or microwave them for 30 seconds at a time until tender. Discard any that are still too fibrous.
To serve, cut chard stems into 1-1½" pieces and tear or cut chard into smaller pieces. Place on serving dish and evenly spread fruit pieces on top.
Drizzle with some remaining honey mixture. TIP: If you still have extra honey mixture, add a small amount of cider vinegar and water and use as a light salad dressing.

Notes

Do not cover the grill while grilling the peaches or they will partially steam and get soggy and mushy (and won’t retain grill marks).

If you are making a small batch, you can grill the chard and peaches at the same time, but watch the timing carefully since they will be done at different times.

Inspired by: Grilled Rainbow Chard with Gingered Peaches | Monica Kass Rogers’ North Shore Foodie, North Shore Weekend

Turbo Instructions :

Rinse chard and brush lightly with olive oil. Mix honey, olive oil, and ginger puree and coat fruit slices.

Grill chard until lightly charred on one side; flip and grill a few seconds. Tear into smaller pieces, chopping stems into smaller pieces if large and transfer to serving dish. Grill fruit until slightly softened and you have nice grill marks and evenly distribute on top of chard. Drizzle with some excess honey mixture.

Grilled Chard with Honey-Ginger Stone Fruit