Photo: Yvonne Maffei
Swiss chard is a spring vegetable that thrives and grows in cool weather, which means you can enjoy it again in the fall. Here’s a recipe for a simple side dish to serve with meat, fish or poultry.
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 cup white onion, diced
- 5 small tomatoes or 2 large ones, roughly chopped
- 4 garlic cloves, minced
- sea salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup large bunch Swiss chard with white stems (you could also use the chard with red or yellow stems)
- 1/3 cup heavy cream
- 1/8 cup parsley, roughly chopped
- 1/4 cup cashews, lightly toasted
- Thoroughly clean and wash the Swiss chard greens and stems. I like to spray my greens with white vinegar and allow to sit for about 10 minutes. The vinegar is a great disinfectant. Rinse with cold water and dry very well with paper or all-cotton towels.
- Remove all of the white, firm stems from the leaves, but do not discard. Set aside all the stems.
- Roughly chop the leafy greens and set aside. Dice the stems.
- In a large sauté pan, heat the butter. When it begins to froth, add the olive oil. Heat for about a minute before adding the stems.
- Add the onion to the stems and continue to sauté until brown. Add the tomatoes, minced garlic, salt and pepper. Cook for about 4-5 minutes.
- Add the roughly chopped Swiss chard leaves. Allow them to cook down, 1-2 minutes.
- Meanwhile, toast the cashews over low heat (no oil), allowing them to brown on each side.
- To the Swiss chard mixture, add the heavy cream and parsley. Mix thoroughly, then turn off heat.
- Add the cashews and mix gently. Serve while hot.
This recipe originally appeared on MyHalalKitchen.com.