I shamelessly stole this idea from a friend of mine: using mashed avocado as a dressing for dark leafy greens. She uses kale, but I prefer chard (collard greens would also work). The secret here is the massage--squeezing and rubbing the chopped greens with a bit of oil. Breaking down the leaves this way makes them softer and less bitter, and helps them combine better with the creamy avocado dressing. This is a fantastic side dish for simply grilled or seared meat. —ieatthepeach
Juice of 1 lemon (about 2 tbsp)
medium shallot, minced
small garlic clove, minced or finely grated
Salt and freshly ground black pepper to taste
chard (about 3/4 lb), washed and thoroughly dried
In a medium mixing bowl, stir together lemon juice, shallot, garlic, salt, and pepper. Set aside to let the flavors mingle while you prep the chard.
Cut or tear the chard stems and ribs away from the leaves (reserve the stems for making stock, or another use). Chiffonade the leaves (stack three or four leaf pieces on top of each other, roll the stack into a cigar shape, and slice the roll crosswise into 1-inch ribbons).
In a large mixing bowl, combine chard leaves and olive oil. Knead and rub the chard with your hands for about 3 minutes, or until the chard has softened and the bitterness has been tamed to your liking. (The easiest way to tell is to taste as you go.)
Halve and pit the avocado, and scoop the flesh into the bowl with the lemon juice mixture. Use a whisk to beat the mixture until creamy and almost smooth (a few lumps are fine). Add chard and toss to combine. Taste and adjust the seasoning, and serve immediately.