Friday, November 2, 2018

Wilted Chard with Citrus Vinaigrette and Roasted Walnuts

It's nearing the end of Chard season here in Northern California, so I thought it only appropriate to do something with some. My mom used to make "Swiss Chard" when we were young and pair it with a roast chicken. I got a great recipe for sausage and bean soup with Chard from a friend when I lived in Italy. And, now, it's a pretty common green (when it's in season) in our house. This recipe, even if you hate greens is really yummy and even though it seems really fancy (pinky up) it's super easy to make. (I really wish my photography skills were a little better - sorry, guys.)


1 bunch any color chard
1/2 cup whole walnuts
1 orange zested and juiced
1 clove garlic crushed
1/2 Cup + 1 Tbsp. olive oil
3 Tbs. apple cider vinegar
pinch sugar
salt, black pepper and red pepper flakes (to taste)


Roughly chop chard
Add 1 Tbsp olive oil to pan on medium/low heat
Add chard to pan and cook stirring frequently so you don't overcook it
Add walnut halves in second pan, dry roast over medium low heat (watch them closely) and remove when they are brown with some "roasted" black bits - remove from heat
When Chard is wilted (all leaves moistened and stalks a bit tender - cooking chard mellows the flavor of the green) remove from heat and set aside.

Now that both the walnuts and the greens are off the heat, time to assemble the dish
Make the dressing using the rest of the olive oil, the vinegar, the orange juice and the crushed garlic, then add pinch sugar - emulsify
Toss greens with dressing, scant orange zest (reserving the rest for garnish), some walnuts (also reserving the rest) and salt and pepper - plate on serving dish
Grind some red pepper on top
Garnish with the reserved orange zest and walnuts

Post a Comment