Swiss chard is a bit aggressive sometimes. It is very earthy and can overpower other flavors. When I had some in my Covey Rise haul, I knew I wanted to add some big bold flavors to it so that they could all shine. I looked to the internets for some inspiration and found this great recipe on Bon Appetit.
I am always tinkering with recipes and adding my own spin. This time I added some dijon mustard to give it a little extra kick. This was an excellent decision. This recipe does not make a ton, as greens tend to wilt down a lot. I brought it to a family gathering and everyone got a little taste and wished there was more. If you are making this for more than four people without another side, I would double it.
How do you like your chard? I previously put it in a delightful frittata and some yummy soup. Full recipe to follow the montage.
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2” pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons dijon mustard
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes, mustard and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 5 minutes; season with salt and pepper.
Happy Cooking!
Missy
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