Swiss Chard with Herb Lemon Vinaigrette



Swiss chard is one of the most popular vegetables along the Mediterranean, and one of the most nutritious vegetables, ranking second only to spinach. Its green ribbed leaves are attached to wide crunchy stalks, sometimes popping with beautiful colors of pink, orange, yellow, and bright red. This gorgeous vegetable, loaded with vitamins A and C, is also an excellent source of calcium and vitamin K. Because this powerhouse vegetable is readily available all year, especially June through August locally, and because of its beauty and absolute deliciousness








To begin, sauté 1 medium shallot in olive oil. Add a big pinch of kosher salt. Chop the stems of 2 bunches of cleaned, destemmed Swiss chard into tiny pieces. When the shallot is soft, add the chopped stems. Cook for only a couple of minutes so they still still have a crunch. Remove from pan and set aside.


















Chop the leaves of the Swiss chard and add to the same pan along with another big swirl of olive oil. Add a big pinch of kosher salt. Sauté until just wilted.


























This lemon herb vinaigrette is a great garnish for the sautéed chard. Sauté 2 shallots until soft. Add the cooked shallots to a jar along with the juice of 1 lemon, a pinch of kosher salt and chopped basil, mint and parsley (1 sprig mint, 6-8 leaves basil and 2-3 sprigs parsley). Shake jar (obviously put the lid on the jar first : ) Add olive oil to the jar, only slightly more than the amount of lemon juice. Shake again (with the lid on!) until combined. This vinaigrette adds such a fresh, citrusy flavor to the chard.
We served the Swiss chard in bowls, topped with the crunchy stems and a drizzle of lemon herb vinaigrette. You won't believe how amazing this tastes!








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