Swiss Chard Recipe | Fresh Tastes Blog | PBS Food

Explore Swiss Chard with Lemon and Hazelnuts

| July 25, 2011

Swiss Chard

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One of the things I love the most about where I live in California is that we get such amazing produce, especially in the summer! There are farmer’s markets year-round here, but everything just seems to come in full force during the summer months and I just can’t get enough. This is my second year participating in a CSA program with a local farm here and I’ve been just loving getting a huge bag bursting with fresh veggies once a week. And one of the veggies that has been the spotlight lately is Swiss chard!

I was recently talking to a friend about favorite dinner side-dishes and was shocked when she admitted she loves the idea of Swiss chard, but had no idea how to prepare it. Honestly, it can be a little boring simply steamed, but if you’re willing to get a little creative in the kitchen it is one of the most rewarding members of the green family!

Swiss Chard

This recipe only takes about ten minutes to make, but the flavors are absolutely delicious and it would pair perfectly with just about anything you’re making. I love the addition of toasty hazelnuts to greens and with a burst of bright flavor from the lemon you’ll have a new favorite vegetable dish in no time.

Swiss Chard with Lemon and Hazelnuts

Swiss Chard

Farmer's Markets can provide great inspiration for new dishes. Jenna Weber of Eat, Live, Run shows how swiss chard can revitalize your veggie consumption. See the full post at the Fresh Tastes Blog.

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    Ingredients

  • 1 large bunch Swiss or rainbow chard
  • 1 lemon zested
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup hazelnuts, toasted and roughly chopped
  • sprinkle of sea salt

    Directions

  1. Wash the chard and roughly chop both the leaves and stalks. In a large skillet, heat up the olive oil over medium high heat. When hot, drop the chopped stalks and sauté for about five minutes until just tender.
  2. Add the leaves, hazelnuts and lemon zest and toss to combine. Saute briefly for thirty seconds until the leaves just begin to wilt.
  3. Take off heat and add the juice of half of the lemon and a small sprinkle of sea salt to finish.
  4. Serve with grilled chicken or fish.

Yield: 2 servings

Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

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