Swiss chard can be used wherever you might otherwise cook with spinach. The word “cook” is key here, because while you might eat spinach both raw and cooked, you will probably only really enjoy Swiss chard leaves cooked. So here’s a recipe for when you want to skip the salad and prepare Swiss chard as a side dish!
Swiss Chard With Leeks and Walnuts
- 2 tbsp walnuts
- 1 tbsp extra-virgin olive oil or butter
- 1 large leek coarsely chopped and washed
- 1 bunch Swiss chard about 500 g/1 lb, washed, leaves and stalks separated
- 2 tbsp raisins
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- Ground black pepper to taste
In a large deep skillet or dutch oven, toast walnuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
In the same pan, heat oil over medium-low heat. Add chopped leek and cook, stirring occasionally, until translucent and very soft, 9 to 12 minutes.
Meanwhile, cut chard stalks into pieces and tear leaves into bite sized pieces.
Add stalks and raisins to leeks and cook, stirring occasionally, until stalks are tender, 10 to 15 minutes.
Add leaves and vinegar. Continue cooking until leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with reserved walnuts.
Variation: You can also make this recipe with kale, after removing the woody stems, or other cooking greens (spinach, bok choy, turnip and beet tops, etc.)