Fall

Lemony Swiss Chard with Fried Capers and Garlic

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February  9, 2010
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0 Ratings
Lemony Swiss Chard with Fried Capers and Garlic
  • Serves 2-4 (depending on how much you want)
Author Notes

This has got to be my new favorite Swiss chard recipe. I belong to a farm CSA and have been having a lot of fun working with whatever shows up. I've been getting a lot of greens lately, and needed to develop some variety in my recipes. I love the flavors of fried capers and garlic and started from there when developing this very easy recipe. I think I've had it now four nights in a row! —TheWimpyVegetarian

What You'll Need
Ingredients
  • 2 bunches of green swiss chard
  • 3 tablespoons olive oil, divided
  • 2 tablespoons capers, drained
  • 8 garlic cloves, peeled and minced
  • 3 tablespoons Italian parsley leaves
  • 2 tablespoons unsalted butter
  • juice from 1 lemon
  • 1/4 teaspoon dried red pepper flakes
  • salt and pepper to taste
Directions
  1. Bring a large pot of well-salted water to a boil. Tear the swiss chard into large pieces, separating the central stalk from the leaves. Cut the stalks into 2" long pieces. Put the chard stalks into the boiling water first and cook for 10 minutes. Add the leaves and cook for another 10 minutes, or until the leaves and stalks are tender. Drain and set aside.
  2. Heat up 2 tablespoons of the olive oli in a saute pan that is large enough to accomodate the swiss chard. When the oil is hot, add the capers and cook for about 1 minute. Add the garlic and cook another minute. Add the parsley and cook another 1-2 minutes.
  3. Add the swiss chard and toss to cover the chard with the caper garlic mixture. Add the last tablespoon of olive oil and the butter. Add the lemon juice and thoroughly toss to mix in. Sprinkle with the crushed red pepper flakes and season to taste with salt and pepper.
  4. Serve as a side dish or do as I did last night and lay a piece of fish on top and enjoy!
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2 Reviews

DeArmasA
DeArmasA July 31, 2010
We are a non-chard loving household (hate is such a strong word ;-) and yet, every week, the CSA just keeps sending us more... so I found this recipe and now we LOVE chard!! We look forward to the chard and can't wait to have this for dinner every week... yum!!!! Thank you So much for posting!
 
TheWimpyVegetarian
TheWimpyVegetarian August 3, 2010
Thanks so much for your feedback on this! I really appreciate it. I totally understand about the CSA boxes. The exact same thing happened to me with collard greens. Enough with the collard greens, I was thinking. And then I came up with a recipe that my family likes and now we've decided we love collards after all....