My F&W
quick save (...)

Tangy Swiss Chard with Slivered Carrots

  • TOTAL TIME: 20 MIN
  • SERVINGS: 8
  • FAST
  • HEALTHY
  • VEGETARIAN

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-sautéed vegetables.

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

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.