This chard recipe reminds me of something that my fellow Italians can relate to: our grandmothers are always teaching us the right way to cook… In my case, the lesson was this: if it’s red, it gets cinnamon; if it’s green or white, it gets nutmeg.
I gotta say… our grandmothers are right. I’ve become a believer in that good advice, and it often becomes the “secret ingredient” to a killer ragú or béchamel. Turns out, it’s a secret weapon for boring bitter greens too.
Here’s why I think you’ll like this recipe.
It’s an easy trick to dress up a healthy side dish. A light dusting of fresh nutmeg warms the bitter greens and plays off the crunchy chopped hazelnuts. It adds a warm depth of flavor to the chard–the kind that makes you feel so glad you didn’t throw together yet another salad with dinner this time.
Also, if you get those veggie box deliveries from local farmers (*high-five, you!), then chances are you’ll find yourself with a bunch or two of dark leafy greens. This recipe works as a preparation method for kale, Swiss chard, or turnip greens just as well.
How’d it go?
Did you notice the difference in the flavor? Did you like it? What did you serve this recipe alongside? Personally, I found this to be pretty tasty with my Roasted Garlic & Artichoke Stuffed Chicken recipe.
- 1 bunch of rainbow chard
- 1 clove garlic
- 1 tbsp butter or ghee (use alternative for vegan)
- ¼ tsp sea salt
- 1 tbsp roasted hazelnuts chopped
- dusting of freshly grated nutmeg
- a few grinds of black pepper
- Wash and roughly slice or chop one bunch of rainbow chard, discarding the tough, dried parts of the stems
- Heat a pan to medium-high and melt the butter or ghee.
- Add the chard, garlic, and salt to the hot pan. Cook until the chard begins to wilt–about 3 or minutes.
- When the chard is nearly done, add the chopped hazelnuts, black pepper, and freshly grated nutmeg. Toss to distribute the seasonings evenly across the chard. Finish cooking for another 2 minutes or so. Serve warm.