30 minutes, not including the prep time for the anchovies
Cooking time : 15 minutes
1/2 ounce minced garlic, about 3 small cloves
3/4 cup + 4 teaspoons extra virgin olive oil
1/2 teaspoon red chile flakes, or more to taste
Grilled Swiss Chard Stems
Stems from 1 large bunch Swiss chard. Reserve greens for another use
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup anchovy vinaigrette
1 teaspoon sherry vinegar
Wash the chard stems, cut off any dark edges, and cut into 5 to 6-inch lengths.
Blanch stems in salted boiling water in batches till just tender, about 2 minutes per batch, then transfer to an ice bath.
Dry the blanched stems, toss them lightly with olive oil, salt, and pepper, and place them on the grill in a single layer. Grill slowly until they become dark and charred but not burned.
Toss with the anchovy vinaigrette and a splash of sherry vinegar. Serve warm