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Tangy Swiss Chard with Slivered Carrots

  • Total Time:
  • Servings: 8

Artists to the core, Mary Ellen Carroll and Donna Wingate decided that the neutral-colored fish and parsnips needed a vivid green-and-orange side dish to brighten the plate. A healthy dose of rice wine vinegar adds a great tangy edge to these quick-sauteed vegetables.


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KEY: Fall, Winter, Christmas, New Year's Eve, Thanksgiving, American, Side Dishes, Fast, Healthy, Vegetarian

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  • 1/4 cup extra-virgin olive oil
  • 2 large carrots (3/4 pound), halved lengthwise and thinly sliced on the diagonal
  • 4 pounds Swiss chard, stems chopped, leaves cut into 1-inch strips
  • 2 tablespoons rice wine vinegar
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. Heat the olive oil in a very large skillet. Add the carrots and cook over moderately high heat until crisp-tender, about 3 minutes. Add the chard stems and cook for 1 minute, then stir in the chard leaves and toss until wilted, about 3 minutes. Stir in the rice vinegar, season with salt and pepper and serve.
Contributed By Published March 2006

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489841 recipes/tangy-swiss-chard-with-slivered-carrots 2013-12-06 Donna Wingate, Mary Ellen Carroll fall|winter|christmas|new-years-eve|thanksgiving|american|side-dishes|8|fast|healthy|vegetarian march-2006,Mary Ellen Carroll,Donna Wingate,swiss chard with carrots,sauteed greens,sauteed carrots,healthy vegetable side dish recipes,tangy-swiss-chard-with-slivered-carrots 489841