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Best Chard
Chard, both stalks and leaves, make a wonderful addition to many dishes such as risotto, pastas, beans, stews and soups. This is a very basic recipe, but the rich earthy flavor is front and center. Similar to spinach (in the beet family) it cooks down quite a bit, so start with 5 or more times the volume you want.
What you need
- Swish chard thick stems (1/2 inch wide or more) separated from leaves
- Olive oil
- Kosher salt
- Fresh ground black pepper
How to make it
- Slice thick stems into 1/4 inch strips
- Cut wide leaves in half lengthwise, then cut across into strips about 1/2 inch wide
- Heat olive oil in a sauté pan over medium heat
- Add stems first and wilt slightly
- Add leaves and toss in the oil
- Cook until stems are very tender and leaves have wilted - just a few minutes
- Season with a little salt & pepper but don't overdo - taste to adjust
Although it rarely happens, leftovers make an excellent breakfast.
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