Sautéed Chard with Parsnip

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Sautéed Chard with Parsnip

Sautéed Swiss chard with ribbons of parsnip. The sweet notes of the parsnip help brighten this lovely side of Swiss Chard.

Ready in:

  • Prep time: 10 minutes
  • Cook time: 8 minutes
  • Yield: Serves 2 to 3

Looking for an easy side dish of greens? Of course you are. We all need more greens in our diet, right? At least I do.

Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale.

Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard.

Oh my gosh, it’s so good! The sweetness of the parsnip ribbons play so well with the lightly bitter chard, and a dash of balsamic or lemon juice at the end brightens the whole dish.

So if you like chard, give it a try with some shaved parsnip! I think you’ll love the result.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large bunch of Swiss chard, thoroughly rinsed, thick center stem removed, leaves cut into 1/2-inch wide ribbons
  • 1 medium sized parsnip root, peeled to remove the outer skin, then completely peeled into ribbons using the vegetable peeler (except for center if tough)
  • Salt
  • Pepper
  • A drizzle of balsamic vinegar or lemon juice

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large bunch of Swiss chard, thoroughly rinsed, thick center stem removed, leaves cut into 1/2-inch wide ribbons
  • 1 medium sized parsnip root, peeled to remove the outer skin, then completely peeled into ribbons using the vegetable peeler (except for center if tough)
  • Salt
  • Pepper
  • A drizzle of balsamic vinegar or lemon juice

Method

1 Sauté garlic in olive oil: Heat olive oil in a large sauté pan on medium high heat. Add the minced garlic and cook for 1 minute, or until fragrant.

2 Add chard and parsnip ribbons: Add the chard and ribbons of parsnip to the pan. Use tongs to turn over in the pan to coat with the olive oil and garlic. Keep turning until the chard begins to wilt. Sprinkle with salt and pepper. Lower the heat to low and cover the pan for a couple minutes.

3 Sprinkle with balsamic: Drizzle with a little balsamic vinegar or lemon juice to serve.

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