Sun Sentinel Palm Beach Edition
Versatile Swiss chard adds a burst of color to your dish
While others sing the praises of kale, I am a big Swiss chard fan. I find it has a mild, sweeter flavor than other greens. And it’s versatile: I’ll add it to pasta, risotto and soup, and I’ll saute it or braise it with equally delicious results. Like spinach and other greens, it holds a lot of liquid, so it’s always good to serve it in a bowl.
Swiss chard stems are a different color than the green leaves and come in a rainbow of colors: white, red, yellow and even pink. Don’t discard them when cooking.
Sauteed Swiss chard with pine nuts and rice wine vinegar
Makes: 4 to 6 servings
1 bunch red or white Swiss chard, rinsed 3 tablespoons pine nuts
2 tablespoons unsalted butter
1 teaspoon rice wine vinegar ¼ teaspoon salt
⅛ teaspoon finely ground pepper
1. Separate chard leaves from ribs. Chop red or white ribs into ¼-inch pieces. Immerse ribs in small pan of boiling water and boil 2 minutes. Drain and set aside.
2. In a nonstick skillet, toast the pine nuts Not only do they add an additional layer of texture, but the stems also offer up a colorful dash to your dish. It’s best to cook the stems separately, after thinly slicing them, and adding them back to the greens just before serving.
This dish provides a colorful alternative side vegetable and can accompany most grilled or roasted entrees. I often rely on this dish as a tasty accompaniment to many meals.
This easy version has the addition of rice wine vinegar to provide a slightly sweet yet tart taste. The toasted pine nuts add texture and creaminess.
on medium-high heat for a few minutes, tossing constantly, so they are evenly lightly browned. Watch carefully so they don’t burn. Reserve.
3. In a large skillet, melt butter on medium heat. Add Swiss chard leaves, tossing them to evenly coat, and saute 1 minute. Tongs are good for this. Cover the pan and steam 3 to 5 minutes over low heat. Mix in cooked ribs. Add vinegar, salt, and pepper. Taste for seasoning. Transfer to a serving bowl and garnish with pine nuts. Serve immediately. Advance preparation: This side dish may be prepared up to four hours ahead through Step 2 and kept covered at room temperature.