Bring those leafy greens into your diet in a deliciously simple way with this nutrient-rich recipe that utilizes the entire vegetable, from stem to leaves. Chef James Hackney uses a blanching method to stop the cooking process and maintain the beautiful color of the chard. Serve as a side dish with fish — perhaps salmon, sea bass or tilapia — and top with a squeeze of lemon and sprinkle of Parmesan cheese (not accounted for in the ingredients), if you’d like, for even more flavor.
- 1 pound Swiss chard, stemmed and washed in several changes of water, stems diced and set aside
- 2 tablespoons olive oil
- 2 tablespoons pine nuts
- 1 garlic cloves minced
- Salt and freshly ground pepper
- Fill a bowl with ice water. Then, bring a separate large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender.
- Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender.
- Add the pine nuts and cook, stirring, until they begin to color (2 to 3 minutes). Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and toss together until they are well coated with oil and heated through (2 to 3 minutes).
- Season to taste with salt and pepper. Allow to cool.