When I have received chard in the past, I’ve tended to rely on my old standby recipe of chard baked with feta and egg. I’m a real dairy lover, but I’ve become conscious through writing these posts just how much cheese I use in these recipes. The chard recipe I’m sharing today is lighter, but no less flavorful thanks to the fragrant punch from the herbs.
It’s an especially fast side dish, as well. Chop up the chard, cutting out any ribs larger than the width about your pinkie fingernail. Next, wilt the chard. Leave it wet after washing and toss it for a few minutes in a hot pan. Cook some green onions, dill, and parsley in oil over medium heat in a skillet until wilted. Then, add chard and toss until warm. Season with salt and pepper. Easy, right?
As always, full recipe with detailed steps is below.
Chard Greens with Dill, Parsley, and Green Onions, adapted from The New Vegetarian Cooking for Everyone
1 bunch rainbow chard
1 tablespoon olive oil
5 scallions, whites up to a few inches of dark greens, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
Salt and pepper, to taste
1. Wash and chop chard, cutting out ribs and stems more than 1/4 inch wide. Don’t dry.
2. Put wet chard in a dry, hot pan and cook until wilted, about 3-5 minutes. Remove and set aside.
3. Heat oil in a large pan. Add onions and herbs and cook until wilted, about 2 minutes.
4. Add chard and cook until reheated. Season with salt and pepper.