Swiss Chard with Garlic Chili Oil
Jay Gleaton
4
10 minutes
15 minutes
Fusion
Veggies
I love growing Swiss Chard in the summer time. It is tough, disease
resistant, bugs seem to prefer eating other plants for the most part and
when you plant the rainbow chard it brings great color and joy to the
garden! Here is one of my recipes on how to prepare this versatile
veggie and you can substitute out any number of garden greens for chard
if you want to. The chili oil is really great as well and can be used as
a topping on all sorts of other dishes.
Ingredients
- Swiss Chard, 1 good size bunch, washed and stems sliced into small pieces and leaves sliced into 2 inch squares.
- Vegetable Oil, I used Canola
- Garlic, minced
- Powerful Pepper Flakes (Scotch Bonnet, Habanero, Chili De Arbol)
- Handful Fresh Chives, Sliced small
- Salt
Directions
Set a large pot of salted water on to boil. Wash and Prep the Chard by removing the large leaves and chopping them into 2 inch squares and separately chopping the stalks into 1 inch pieces.
Take a small heavy bottomed pan and add in about a ¼ cup of oil. Add your garlic, pepper flakes, and chives and place over low heat until just simmering. You want this to go as slow as possible so you don’t burn the garlic.
While the oil is going blanch the chard in the boiling water. I usually like to add the stalks for 2 minutes before adding the greens to the same pot for 2 more minutes and then strain them in a colander. We want everything to be crunchy tender so we have some nice texture when we are done.
Once the oil is done, the garlic should be light brown and toasty and the smell should be amazing, combine the oil and the drained chard in a mixing bowl, add a pinch of salt and stir to combine. You’re all done. Taste and adjust salt as needed and enjoy!
