Sautéed Swiss Chard with Black Rice and Grilled Vegetables


This is a easy dish featuring Swiss chard for your upcoming Memorial Day BBQ. You can put it together on the spot or make ahead. Click this link to read more about swiss chard.

Sautéed Swiss Chard with Black Rice and Grilled Vegetables: Seasonal Chef Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6

This hearty and nutritious sautéed chard dish is adaptable to any type of vegetable and grain you desire. You are only limited by your imagination!


  • 2 medium sweet potatoes, peeled and sliced 2" thick, yields about 2 cups
  • 3-4 ears of corn, shucked and cleaned, yields about 2 cups
  • 2 medium shallots, peeled and left whole
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 2 garlic cloves, minced
  • 6 cups of thinly sliced Swiss chard
  • 2 cups cooked black rice, or your favorite grain
  • 2 tablespoons sherry vinegar


  1. Toss the sweet potatoes, corn and shallots with a couple of tablespoons of olive oil and season with salt and pepper. Place on a hot grill and and cook until the potatoes are tender, the corn is charred and the shallots are soft. About 10-15 minutes. Alternatively you can cook them on a stove top grill. Remove to cool slightly.
  2. With a sharp knife remove the corn from the cob, slice the shallots and cut the potatoes in bite size pieces, and place in a large bowl.
  3. In a large saute heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the chard along with 1/2 teaspoon each of salt and pepper and sauté until the chard wilts, about 4 minutes. (This step can be done while you are grilling the vegetables.) Turn off the heat and toss in the rice.
  4. DRESSING: in a small lidded jar add the sherry vinegar with 1/4 cup of olive oil and 1/2 teaspoon each of salt and pepper. Shake until well blended. Pour 1/2 over the chard rice mix and 1/2 over the vegetables.
  5. Place the chard-rice mix on a small platter and arrange the vegetables over top. Season with a little salt and pepper if needed and serve.


I always seem to have leftover rice or ancient grains in my 'fridge. This is a perfect way to repurpose them. However, if you are making them for the dish put the grains on to cook while you are grilling the vegetables. They will be done in about the same amount of time. Feel free to substitute the black rice for brown rice, farro or quinoa. Other grilled vegetable options include asparagus, zucchini, bell pepper and eggplant.



About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

Leave A Reply