warm swiss chard salad
March 12, 2014 § 68 Comments
I ran out to the market the other day to buy what we needed to make this warm salad. With kale being the go-to leafy green these days naturally I headed toward that section of the produce area when these beautiful stalks of swiss chard caught my eye. Crisp leaves, firm ribs, vibrant color, organic and huge! I couldn’t resist.
Swiss chard has an extended growing season here in the Pacific Northwest; the harvest timeframe is mid June all the way through March. Even after what feels like a long winter I still see chard and kale growing in p-patches through out the city. Goes to show how mild our winters are here in Seattle. Nothing to complain about folks.
Perhaps it is how the leaves retain their thickness after steaming, or the color vibrancy of red and green that I love so much about chard. Or maybe preparing it like this on a Saturday morning and adding a poached egg and dry aged thick cut bacon on top seals the deal.
Swiss chard, shallots, a little cream and lemony breadcrumbs make up this wholesome and substantial salad. Another fine recipe adapted from my favorite cooking magazine, Bon Appétit.
I n g r e d i e n t s
- ½ cup torn fresh breadcrumbs
- 3 tablespoons olive oil
- 1 teaspoon finely grated lemon zest
- Sea salt
- 2 bunches Swiss chard, ribs and stems cut into 2” lengths, leaves torn into 2” pieces
- 2 tablespoons unsalted butter
- 2 medium shallots, sliced
- Freshly ground black pepper
- ¾ cup heavy cream
M e t h o d
Preheat oven to 400°F. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet and season with salt. Toast them in the oven, tossing once, until golden brown, 8–10 minutes.
Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain and transfer to a bowl of ice water to cool. Squeeze the liquid out and dry off in a clean kitchen towel.
Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper. Top Swiss chard with breadcrumbs just before serving.