January 30, 2011

Toasted Walnut and Lemon Chard

I find chard to be one of the milder leafy greens. I like the soft tender texture and lovely color, especially the stems of red and rainbow. For this side dish I used red chard because the colors seem particularly suited for winter, remaining bold after blanching. Chard works as a nice side dish for pasties or stewed pork.

Similar nuts or cheeses may be substituted for the asiago and walnut. Any kind of chard will work well.

1 bunch of chard, thinly sliced

½ c walnuts, toasted and roughly chopped

1 small yellow onion, finely diced

½ lemon, juiced

½ c asiago cheese, grated

1 ½ tbsp olive oil

salt and pepper

1. Bring a large pot of water to boil over high heat. Add chard and cook until bright green and tender, 2-3 minutes. Drain chard and place under cold water to stop the cooking process. Once cool, squeeze out remaining water, wrap chard in a clean towel and set chard aside.

2. Next, heat olive oil in a medium skillet over medium heat. Add onion, sauté until translucent and then remove from heat.

3. Place chard in a large mixing bowl. Add onions, walnuts, cheese and lemon juice and thoroughly combine. Season to taste with salt and pepper. Serve room temperature.

Serves 3-4


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