TYPE: Side Dish, Vegan, Vegetarian
MIX IT UP: If your favorite color of chard isn't available, try switching things up a bit. Or, try mixing together two different colors. The flavors are similar enough that you can use them interchangeably in recipes.
Total Time: 15 min. Servings: 4
Posted by Daniel
Chard makes a simple, easy and delicious side dish for any fall meal. The lemony flavor of this recipe would go particularly well beside a piece of grilled fish and wild rice pilaf. I remember growing chard in my garden when I was twelve years old. It grew so fast and leafy that I couldn't cook it fast enough.
2 bunches chard (preferably yellow for color, but red or white will also do)
1 large clove of garlic
1 T. extra virgin olive oil
1 T. fresh squeezed lemon juice
zest from 1 medium lemon
salt and pepper to taste
Remove the stems from the leaves of the chard. Cut the stems into 1 inch chunks, and tear the leaves into about 2-3 inch pieces.
Heat the oil in a pan over medium high heat
Add the garlic and saute for about 2 minutes until garlic starts to brown
Add the chard stems and saute for 2 minutes
Add the lemon juice and chard leaves. You may have to add them in batches as it can fill the pan at first but will shrink down as it cooks. Cook for another few minutes until the chard is thoroughly wilted.
Sprinkle on salt, pepper and lemon zest.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!