Whether you got Swiss chard in your CSA bin this week or are simply looking for a yummy way to prepare it, here’s a grande recipe that I think you’ll like. How grande is it? It almost stole the show from the grilled halibut with garlic scape pesto with which it was served.
And yes, this dish uses what is becoming a ubiquitous ingredient in some of my recipes: Meyer lemon peel. To be clear, this is the thin actual peel (without the bitter, white pith) that has been filleted from the actual lemon. Because I’m using Meyer lemon, which is milder and more fragrant lemon, the whole peel produces a very desirable effect. However, when Meyer lemons are unavailable, please feel free to substitute regular lemon zest.
Prep time: 5 minutes
Cook time: 15
Total time: 20 minutes
Sautéed Swiss Chard with Meyer Lemon Peel
- 1 bunch of organic Swiss chard
- 2 tablespoons of butter
- 2 tablespoons of extra-virgin olive oil
- 1 large shallot, minced
- ¼ of a Meyer lemon peel, finely minced
- ½ cup of white wine
- ½ teaspoon of salt (to taste)
- Grated parmigiano-reggiano to finish
- Over medium-high heat, melt the butter and add the olive oil. When hot, add in the shallots and Meyer lemon peel and sautée for about 5 minutes, until golden.
→ To prepare the Meyer lemon peel, with a sharp knife, cut the lemon into quarters and then fillet from one of the quarters the lemon fruit and the bitter white pith so that just the lemon peel remains.
- Meanwhile, prepare the chard by washing it and then cutting along the stalks, remove the leaves from the stalk. Chop the stalk into 1/4″ pieces and pile. Then, rolling the leaves together, chop them chiffonade style.
- Deglaze pan with white wine and then add the the sliced chard stem to the pan and cover. Cook for 5 more minutes.
- Stir in the chard leaves and cover for another 3 minutes.
- Season with salt (to taste).
- Serve onto plates and top with a light sprinkling of freshly grated parmigiano-reggiano to finish.
Serves 6 as a small side.