Sautéed Swiss Chard with Gremolata: In a small bowl, combine 2 tsp. finely grated lemon zest (from about 1 lemon), 1 small clove finely chopped garlic, and 2 Tbs. minced fresh parsley. Sauté the chard as directed in the basic recipe. When the chard is tender, toss with the gremolata and serve immediately.
Sautéed Swiss Chard with Slivered Almonds & Browned Butter: In a small sauté pan, melt 2 Tbs. unsalted butter over medium heat. Add 1/3 cup slivered almonds, reduce the heat to medium low, and cook, stirring often, until the nuts are golden and the milk solids in the butter turn a nutty brown. Remove from the heat and stir in 1 tsp. fresh lemon juice. Keep warm. Sauté the chard as directed in the basic recipe, replacing the garlic with 2 Tbs. finely chopped shallots. Sprinkle the almonds and butter over the finished chard and serve immediately.
Sautéed Swiss Chard with Anchovies, Parmesan and Breadcrumbs: Sauté the chard as directed in the basic recipe. Add 6 drained, minced anchovy fillets and 1/3 cup freshly grated Parmigiano Reggiano at the end and toss. Sprinkle with 1/2 cup fresh, toasted breadcrumbs and serve immediately.
Asian-Style Swiss Chard with Ginger & Peanuts: Sauté the chard as directed in the basic recipe, but add 1 Tbs. minced fresh ginger, 1/2 red bell pepper, cut into very thin strips, and 1 tsp. granulated sugar along with the garlic. At the end, sprinkle with 1/4 cup coarsely chopped unsalted roasted peanuts and serve immediately.
Sautéed Swiss Chard with Sun-Dried Tomatoes & Feta: In a small bowl, combine 6 oil-packed sun-dried tomato halves, drained and cut into thin strips, 1/3 cup crumbled feta cheese and 1/2 tsp. lightly chopped fresh thyme. Sauté the chard as directed in the basic recipe. Add the feta mixture at the end, toss, and serve immediately.
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Nice & simple. Good for first timer cooking chard - allows flavor of vegetable to come through as well.
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