It’s quite possible that 2009 has been the year of Swiss chard at our house. We didn’t have a big build up to it or anything and we didn’t even know it was happening until the summer was almost over; but, now that we’re in full-on autumn mode and the Swiss chard continues to flow from fridge to frying pan on a regular basis, there is just no denying that this veggie has become a family favourite!
I’ve prepared Swiss chard dozens of ways this year, but one of my fav recipes is to saute thickly sliced Swiss chard leaves with lemon and mixed olives – so yummy! I love this dish as part of a vegetarian plate and it’s also great served under grilled Italian sausages.
Olive & Swiss Chard Toss
1 tbsp vegetable oil
¼ cup chopped onion (preferably red)
¼ tsp hot pepper flakes
1 small bunch Swiss chard leaves, cut into wide strips
1/8 tsp finely grated lemon zest
3 tbsp assorted small olives or chopped larger olives
Salt and pepper
- Heat the oil in a non-stick skillet set over medium -high heat; add the onions and hot pepper flakes and saute for 5 minutes or until the onion is softened and becoming golden at the edges.
- Add the Swiss chard leaves and stir fry until the leaves are becoming wilted. Stir in the lemon zest and olives. Add a little water to the pan if necessary to prevent scorching.
- Remove from the heat and season to taste with salt, pepper and lemon juice.
Do you find that you fall into passionate love affairs with certain veggies? I do; last year it was broccolini while this year it’s all about fennel and Swiss chard. Good thing I’m more steadfast in my married life!