If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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