With the season for fresh green things coming to a quick end, I wanted to get one more recipe out there.
Soon, we’ll be deep into root vegetable stew and chili, but last week’s CSA brought a huge bunch of swiss chard, and this was the perfect recipe with which to wish summer adieu. First of all, it may be one of the prettiest things I’ve ever made. I mean look at it.
Secondly, the preparation for this dish is actually quite simple, but the sum of the flavors together become much more than their individual parts. First, you fry up some crispy shallots.
Then you saute your chard with some garlic and olive oil, topping it with a squeeze of lemon juice at the very end.
Then it’s just a matter of arranging. Top the greens with a dollop of greek yogurt, the crispy shallots, a little lemon zest and finally some walnuts for an extra crunch.
It’s pretty minimal work for amazing impact, which makes it a fancy weeknight side dish as well as a dish to impress your dinner guests with. Secret versatility, that’s what I like.
On a totally different note, we’ll be leaving for Sicily on Friday for a ten day vacation with friends and family! I anticipate lots of sun, hiking, sightseeing, seafood, pasta, and watching others drink wine.
As for the blog, I’ve got a little bit of a backlog of posts coming, so I’ll try to get those scheduled for you. What, you thought I wrote these every day and posted? There’s a whole lot of batch writing and photo editing happening on the weekend, my friends. Secrets out.
On to the recipe.
- 2 medium shallots, thinly sliced into rings
- ½ cup vegetable oil
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 lb swiss chard, stems removed and leaves cut into thick strips
- juice from ½ a lemon
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
- ½ cup greek yogurt
- handful walnuts
- Heat vegetable oil in a small saucepan. Add shallots and cook over medium-high heat for about 6 minutes, until they are golden brown. Transfer shallots using a slotted spoon to paper-towel lined plate. Season with salt.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add greens, working in batches if needed, and toss until they are slightly wilted. Turn off heat and add lemon juice. Season with salt and pepper to taste.
- Serve greens with a dollop of greek yogurt, lemon zest, crispy shallots, and walnuts on top.
Recipe adapted from the February 2014 issue of Bon Appetit Magazine.
Love stir fried Swiss Chard (and kale) – I’ll try this recipe. Have a great trip!
writes Kathy NewhouseThanks Kathy!
writes VickyBeautiful presentation! It’s amazing how much of an impact that can have.
writes BowenThank you Bowen!
writes Vicky[…] I was happy to make this Sautéed Swiss Chard and Crispy Shallots dish again, so simple. Rating […]
writes Each Thanksgiving Tops the Last[…] Sautéed Swiss Chard with Crispy Shallots and Walnuts […]
writes Farmer's Market & CSA Series {Week 15} - Things I Made Today3phentermine
writes 1windlass