Swiss Chard With Scallions
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large bunches Swiss chard, with stems, washed
- 6tablespoons butter or olive oil, or to taste
- 2bunches scallions, cut into quarter-inch lengths
- Salt and black pepper, to taste
Nutritional analysis per serving (6 servings)
169 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 560 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the Swiss chard into large pieces, plunge it into boiling water and cook it until the stems are just tender.
- Step 2
Drain, shock under cold water and drain again. Squeeze out as much water as possible. Put the chard on a board and chop it up with a large knife.
- Step 3
Melt the butter or olive oil in a deep pot. Add the scallions and cook them over moderate heat until just tender. Add the chopped chard, toss well, season to taste and serve.
Private Notes
Comments
When the chard is fresh from the garden, nothing better than a dish that uses the leaf and stem. I used young onions instead of the scallions. Lovely side to a leg of lamb.
I was looking for a new take on chard but you can’t go wrong with this simple approach. Butter is key, but I like to do a partial mix of olive oil. I like a sturdier onion as a base also. I don’t blanche the chard. Instead I separate the stems first, broadly chop them, then add to the pan a few minutes after the onion is soft. Finally add the fresh leaves and saute it all for just a few minutes. Result is softer stems while not over-cooking the leaves.
I was looking for a new take on chard but you can’t go wrong with this simple approach. Butter is key, but I like to do a partial mix of olive oil. I like a sturdier onion as a base also. I don’t blanche the chard. Instead I separate the stems first, broadly chop them, then add to the pan a few minutes after the onion is soft. Finally add the fresh leaves and saute it all for just a few minutes. Result is softer stems while not over-cooking the leaves.
When the chard is fresh from the garden, nothing better than a dish that uses the leaf and stem. I used young onions instead of the scallions. Lovely side to a leg of lamb.