Swiss Chard Salsa Verde Recipe
Summer chards, kales and other heavy greens are a great way to get a lot of healthy vitamins and nutrients, as well as plenty of fiber. When the weather is hot I’m always on the look out for recipes that incorporate these ingredients but have minimal cooking time.
Unfortunately most recipes call for braising, sauteing or some other form of heat to soften these tougher green leaves. I know from making Kale Caesars that macerating the leaves in acids, like lemon juice or vinegar will soften and lightly cook the greens.
So I was happy when I found this recipe on Bon Appetit’s website. It uses vinegar to soften the greens, then mixes them with shallots, chives and lemon zest to make a delicious topping for grilled meats or vegetables. Simple, easy and delicious, with no cooking!
- ½ bunch small swiss chard, kale, arugula of bunch spinach
- 1 medium shallot, finely minced
- ¾ cup extra virgin olive oil
- 2 Tbsp finely chopped chives
- 1 Tbsp red wine vinegar
- 1 tsp lemon zest
- Salt and pepper to taste
- Remove ribs and stems from chard. Roll leaves and chiffonade (finely slice crosswise).
- Finely slice stems and ribs crosswise.
- Combine leaves with remaining ingredients, season with salt and pepper and toss to combine. Balance with additional vinegar or oil.
Excellent served over grilled meats, fish, roasted chicken or with pasta. Recipe adapted from BonAppetit.com