Swiss Chard with Garlic and Roasted Red Peppers
Course: DinnerCuisine: AmericanDifficulty: Easy4-6
servings15
minutes10
minutesI love Swiss Chard for many reasons. It is so healthy, high in calcium, and it is so delicious. I love to sauté it with different savories and it really adapts to whatever herbs or seasoning you are using. Just make sure to clean it very well and don’t toss out the stems. Separate the leaves from the stems. Chop the stems and then tear the leaves into large bite size pieces. They will wilt down once cooked so you don’t want to chop them into tiny pieces. You should use garlic, leeks, onions or shallots to give flavor, some olive oil, broth or wine but you can use water and seasoning of choice. Chard is a wonderful vegetable that makes a perfect side or toss it in an omelet or frittata. It really is amazing and my favorite of all the cooked greens, like spinach and kale.
Ingredients
2 bunches Swiss Chard or Rainbow Chard, stems trimmed
2-3 tablespoons olive oil
2 cloves garlic chopped, 1 whole bulb shallot, sliced 1/2 an onion chopped or 4 leeks (cleaned well) thinly sliced white and light green parts
Marinated red peppers for a jar 1/2 cup
Kosher salt and Fresh ground pepper
1/2 cup broth, white wine, or lemon juice
Fresh herbs of choice
Directions
- In a large saute pan over medium high heat, add the olive oil. Add the chopped stems and garlic or/and onions.
- Add the red peppers and some of the marinated oil from the jar. Add the leaves and mix around well, turn the heat to high and add in the liquid of choice. Stir well, turn the heat to medium low and cover pan for 3-4 minutes. You want the leaves to wilt but not melt. They should have some texture.
- Season with salt and fresh ground pepper and toss in the fresh herbs.
- Save hot or room temperature. A perfect side dish for any meat dish or eggs. Or toss with some farro and beans.
