Ingredients
Swiss Chard
- 1 bunch Swiss chard or rainbow chard (about 10-12 stems or 12-13 ounces)
Cooking Essentials
- 1 tablespoon olive oil
- 1 small shallot (finely diced)
- 2 garlic cloves (minced)
- ¼ cup vegetable broth or water
- Sea salt or Kosher salt, to taste
- Freshly ground black pepper, to taste
- Large pinch of red pepper flakes (optional)
- 1-2 teaspoons lemon juice or balsamic vinegar
Toppings
- 2 tablespoons toasted almond slivers or pine nuts
- 2 tablespoons Parmesan cheese (shredded)
Instructions
- Prep the Chard: Wash the chard thoroughly under running water to remove any dirt or grit. Use a salad spinner or kitchen towel to pat dry. Trim the tough or dried bottom ends of the stems (about 1/2-inch) and discard. Separate the stems from the leaves and cut stems into small pieces about 1/2-inch long.
- Chop the Leaves: Stack a few chard leaves and slice them horizontally into strips about 1 inch wide.
- Sauté Shallots and Stems: Heat olive oil in a large pan or skillet over medium heat. Add the diced shallots and chopped stems; cook stirring frequently for 3-4 minutes until they begin to soften.
- Add Garlic and Broth: Stir in minced garlic and cook until fragrant, about 1 minute. Pour in the vegetable broth or water and stir to combine.
- Cook the Leaves: Add the chopped chard leaves to the pan and cover. Let cook for 2-3 minutes until the leaves wilt.
- Season and Finish Cooking: Remove the lid, season with salt, pepper, and red pepper flakes (if using). Continue cooking, stirring occasionally, for another 2-3 minutes until both stems and leaves are tender.
- Add Final Touches and Serve: Remove the pan from heat and drizzle with lemon juice or balsamic vinegar. Toss well, adjust seasoning if necessary. Sprinkle toasted almond slivers or pine nuts and shredded Parmesan cheese on top before serving.
Notes
- To save time, you can buy pre-washed chard, but always double-check for dirt or grit.
- Use vegetable broth for extra flavor or water to keep it lighter.
- Adjust the amount of red pepper flakes based on your spice preference.
- For a vegan option, omit Parmesan cheese or substitute with a plant-based alternative.
- To toast nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
- This dish pairs well with grains like quinoa or rice or as a side for grilled meats or fish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
