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Author Notes: No longer content to be the bridesmaid to kale, this Italian-accented warm salad reminds us what a star swiss chard can be. Good quality parmesan and a nice crisp pear shaved thinly really help it shine. I love it as a slow carbohydrate side dish to roast chicken, with some Dijon mustard on the side —Tori Haschka
Serves: 4 as a side dish
grams Swiss Chard (1 medium bunch)
garlic cloves, thinly sliced
tablespoons Olive oil
grams Parmesan, shaved
Medium, firm pear, shaved
grams pine nuts, toasted
Salt and pepper
- Cut the stems away from the the leaves of your Swiss Chard. Cut your stems into lengths of 3-4 cm and set aside. Cut your leaves into ribbons, about 2-3 cm in width.
- Add 2 tbsp of the olive oil and half the garlic into a heavy bottomed pan. Sautee for 2 minutes over a medium heat until the garlic has softened, then add the stems and sautee for 8 minutes, until they still retain a little bite, but are largely submissive. Remove from the pan.
- Add the remaining olive oil and garlic into the pan over a medium heat. Sautee for a minute, then add the leaves. Sautee for one - two minutes, until the leaves gently wilt. Then return the stems to the pan and toss to combine. Season with salt and pepper.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens