Spicy Sautéed Swiss Chard with Orange and Spring Onions

Miniature decorative pumpkins and swiss chard

What you Need :


  • 1 pound Swiss chard (2 large bunches)
  • 2-4 tablespoons olive oil
  • 1/2 cup (2-3, including white and green parts) spring onions, roughly chopped
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1⁄2 teaspoon dried red chile flakes
  • 1/4 cup fresh orange juice (or juice from 1 orange)
  • Orange sections, with rind and pith removed (optional)

How to Make It :

  1. Cut stems and center ribs from chard, discarding any tough portions; you can chop stems and ribs crosswise into 1-inch pieces and cook them or discard.
  2. Chop chard leaves into 1-inch pieces.
  3. Heat oil over medium-high heat in a large heavy pot.
  4. Add onions, salt and black pepper. Cook, stirring occasionally, until onions begin to soften, about 5 minutes.
  5. Add garlic and cook 1 minute more.
  6. Add chard stems and ribs (if using).
  7. Cook, covered, stirring occasionally, until stems (if used) are just tender, about 8 minutes.
  8. Add chile pepper and orange juice. Add chard leaves in batches, stirring until wilted before adding the next batch. Cook, stirring occasionally, until tender just.
  9. Season to taste with additional salt and pepper, if desired.
  10. Transfer with a slotted spoon to a warm serving bowl. Garnish with orange sections if desired.

Recipe courtesy of Melissa Petersen

 

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