Herbed Lemon White Balsamic Swiss Chard
Greens love a lot of seasoning, so don't hold back in this recipe, especially if you're trying to entice yourself or your household to enjoy veggies more!
- 2 bunches Swiss Chard
- 2 Tbsp Lisbon Lemon EVOO
- 1 tsp Garlic EVOO or 1 minced clove garlic (optional)
- 2 tsp Herbs de Provence
- Few splashes white wine (or water/broth)
- Splash of White Balsamic Vinegar
- Everything Herb Sauce, or additional Lemon/Basil/Rosemary EVOO for finishing, optional but AMAZING!
The stems of Swiss Chard are tougher than the greens and do better with a longer cook time, so you'll want to separate them from the leaves - you can slice the stems out with a knife, or strip the leave off the stem with your hands: grasp the stem with both hands, and, holding with the bottom hand, strip the leaves off as you pull up with the other - this can take some practice but is a great, quick technique for de-stemming any dark leafy green. Chop the stem into small 1/4 inch pieces and roughly chop the leaves separately.
Heat a pan over medium high heat and add the Lemon oil (and garlic if using), plus the chard stems. Sautéing for about 7 minutes, stirring occasionally and adding a few splashes of white wine as you go, letting it cook off completely and start to brown a bit before adding more.
Once the stems are starting to get tender, add the Herbs de Provence, stir for 30 seconds to coat in oil and allow the spices to open, then add the chard leaves, a splash of White Balsamic Vinegar and cook another 2 minutes, tossing.
Taste for seasoning, adding salt or more White Balsamic if desired. To take this dish to the next level, add a few generous spoonfuls of Everything Herb Sauce (or additional Lemon, Basil, or Rosemary EVOO, or any herbal/mustard vinaigrette). The extra fresh oil, herbs and vinegar really make this dish luscious and amazing, so don't hold back! Serves 3-4.