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.